One-Pot Lemon-Dill Pasta with Asparagus

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant weeknight dinner featuring tender pasta, fresh asparagus, and a bright lemon-dill sauce that comes together in a single pot. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 12 oz, trimmed and cut into 1-inch pieces asparagus
• 1, zested and juiced lemon
• 2 tbsp, finely chopped fresh dill
• 1/2 cup, reserved pasta water
• 1/4 cup, finely grated Parmesan cheese

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Instructions

1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 12 oz spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in the same pot over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 12 oz trimmed asparagus pieces to the pot and toss for 3 minutes until bright green and slightly tender.
4. Step 4: Stir in 1 lemon zested and juiced, 2 tbsp fresh dill, and the reserved pasta water, cooking for 2 minutes until the sauce thickens and coats the pasta strands.
5. Step 5: Add 12 oz drained spaghetti and 1/4 cup grated Parmesan, tossing vigorously for 1 minute until the cheese melts into a glossy sauce.