What is something that reminds you of summer? For me, that would be asparagus! This creamy lemon asparagus pasta is an easy and delicious way to use it.
Asparagus was a staple in our diets growing up during the spring and summer months. My dad worked in New Jersey and brought home pounds of fresh asparagus (and tomatoes and blueberries). I’m talking like 10+ pounds. Even though it was a lot, it was so fresh, and we never got tired of it.
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We are usually ones to just sauté asparagus, but I wanted to take it up a notch. Enter this lemon asparagus pasta! The star of the show is the creamy lemon feta sauce, though. It’s a simple mixture of yogurt, feta, lemon, and fresh herbs. It’s bright, fresh, and full of flavor.
This asparagus feta pasta comes together in 25 minutes and makes a light yet satisfying dish for warmer months. Make it for an easy lunch or dinner, and to bump up the protein, I love adding some chicken.
Why you’ll love this asparagus pasta recipe
- ready in 25 minutes!
- it’s light and refreshing and a perfect pasta dish for spring and summer.
- makes a well-balanced meal – it has carbohydrates from pasta, protein from the yogurt and cheese, healthy fats from the oil, yogurt, and cheese, and fiber from the veggies.
- customizable – add in some protein or more veggies to your liking.
Ingredients
- pasta – I used penne, but most kinds will work.
- extra virgin olive oil
- asparagus
- greek yogurt – I like full-fat for this for flavor and creaminess.
- feta cheese
- lemon juice
- fresh parsley
- salt and pepper
How to make asparagus pasta
- Cook pasta. Bring a large pot of water to a boil and cook pasta according to the package instructions. Once al dente, drain.
- Make the sauce. Add yogurt, feta, parsley, lemon juice, 1/2 tablespoon olive oil, and a pinch of salt and pepper to a small bowl. Stir to combine. Adjust according to taste. Set aside.
- When the pasta has 5-6 minutes left, make the asparagus. Heat a large skillet over medium heat. Once hot, add the remaining 1 tablespoon of olive oil. Add asparagus and some salt and pepper and cook for 5-6 minutes, stirring occasionally, until tender but still have a crispness to them.
- Assemble. Turn off the heat and add pasta to the pan along with the sauce and toss to combine.
- Enjoy! Top with lemon zest and red pepper flakes, and enjoy!
Asparagus pasta sauce
Pasta is not pasta without a good sauce. It can make or break a dish. This sauce is creamy, has a burst of freshness, and also packs in some protein!
Asparagus pasta sauce ingredients:
- plain greek yogurt – I suggest full-fat for creaminess and flavor!
- feta cheese
- lemon juice
- parsley, roughly chopped
- olive oil
- salt and pepper
Simply add all your ingredients to a medium-sized bowl and mix well until combined. Feel free to adjust according to taste by adding more lemon, feta, or salt and pepper.
Give it a protein boost
This asparagus pasta recipe packs in 20 grams of protein per serving thanks to the pasta, Greek yogurt, and feta. But I know some people will like more than that at times (like me!). Here are a few options to up the protein:
- use higher protein pasta – there are many kinds of pasta made from chickpeas, lentils, and beans that will have more protein per serving.
- add in some beans
- stir in some tofu or tempeh
- add sautéed shrimp
- add in some meat – grilled chicken, shredded chicken, or ground chicken, turkey, or beef would all work well.
Note that not all of these options are vegetarian.
Storage
- fridge – allow the pasta to cool completely. Store leftovers in an airtight container in the fridge for up to 4-5 days.
- freezer – I would not recommend freezing this recipe due to the yogurt, as it will change texture.
Substitutions and additions
Make this recipe your own with these substitutions or additions below. It is easily customizable!
- pasta – any kind of pasta will work (penne, spaghetti, angel hair, elbow…). I like penne has it has a good surface area to soak up the pasta sauce. If needed, opt for gluten-free pasta to make this meal gluten-free.
- cheese – any soft cheese would work, with goat cheese being a great substitute!
- greek yogurt – sub a dairy-free yogurt or coconut cream if dairy isn’t your thing.
Here are some additions:
- fresh garlic – add it when sauteeing the asparagus.
- vegetables – use any veggies you like! The more the merrier. Peas, zucchini, spinach, peppers, and broccoli would be good additions.
- herbs – try fresh basil or dill.
More healthy pasta recipes
- creamy vegan pasta
- chicken parmesan pasta
- creamy cottage cheese pasta
- one pot ground turkey pasta with veggies
- chicken caesar pasta salad
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Asparagus Pasta
ingredients
Asparagus Pasta
- 8 ounces penne pasta
- 1 tablespoon extra virgin olive oil
- 4 heaping cups chopped asparagus (about 2-inch pieces) (400 grams)
- salt and pepper, to taste
- lemon zest, for topping
- pinch of red pepper flakes, for topping
- optional toppings – olive oil, feta, parsley…
Asparagus Pasta Sauce
- 1 cup full-fat plain greek yogurt
- 1 cup crumbled feta (4 ounces)
- 2 tablespoons lemon juice
- 1/2 cup packed parsley, roughly chopped
- 1/2 tablespoon extra virgin olive oil
- salt and pepper, to taste
instructions
- Cook pasta. Bring a large pot of water to a boil and cook pasta according to the package instructions. Once al dente, drain.
- Make the sauce. Add yogurt, feta, parsley, lemon juice, 1/2 tablespoon olive oil, and a pinch of salt and pepper to a small bowl. Stir to combine. Adjust according to taste. Set aside.
- When the pasta has 5-6 minutes left, make the asparagus. Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Add asparagus and some salt and pepper and cook for 5-6 minutes, stirring occasionally, until tender but still have a crispness to them.
- Assemble. Turn off the heat and add pasta to the pan along with the sauce and toss to combine.
- Enjoy! Top with lemon zest and red pepper flakes, and enjoy!
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nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
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I made this for my mom and husband with fresh asparagus from the farmer’s market. Both loved it — so did I. Instead of the parsley I added half a cup of shredded mint from the garden.
Yum, that sounds good! Thanks for trying it, Aileen!