Best Creamy Lemon Asparagus Pasta Recipes

ASPARAGUS PASTA SALAD WITH A CREAMY LEMON DRESSING

Steps:

• Dressing -- mix all the ingredients and set to the side until the pasta and asparagus are cooked.
• Salad -- In a large pot of salted water, boil the pasta according to directions. Approximately 3 minutes before the pasta is done, add the asparagus until is comes out al dente. Now drain the pasta and asparagus. Rinse under cold water for just a few seconds to stop the cooking process and cool slightly.
• Combine -- Now toss the still slightly warm pasta with the dressing. Add in the scallions, extra salt and pepper and serve garnished with the cheese fresh lemon slices. A nice simple salad!
• Now this is a very light tasting salad with a very simple dressing. It doesn't have bold flavors, but subtle flavors which is a nice compliment to a fresh herb roasted chicken breast or piece of fish. This is all about fresh subtle flavors.

CREAMY LEMON, ASPARAGUS, CHICKEN PASTA RECIPE - (4.4/5)

Steps:

• Set your grill to high heat. Lightly season chicken breasts with salt and pepper. Grill the chicken breasts until done. To check for doneness, the safest and surest method is to use a digital meat thermometer. Insert the tip into the thickest part of the breast and when the internal temperature reaches 165°F, remove it from the grill. and slice into strips, set aside. Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve 1/4 cup of pasta cooking liquid. In a small pot, combine the heavy cream, butter and 1/2 teaspoon salt and 1/4 teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in the lemon zest and juice and remove from the heat. Place the pasta and asparagus back into the pot you cooked them in along with the grilled chicken breasts cut into strips. Pour the cream sauce over the pasta mixture and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the parmesan cheese into the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

ONE-PAN CREAMY LEMON PASTA WITH CHICKEN AND ASPARAGUS - COOKING CLASSY

Steps:

• Heat olive oil in a 12-inch saute pan over medium-high heat. .
• Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside
• Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan.
• Season with salt and pepper to taste and bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 8 - 9 minutes.
• Sprinkle asparagus over top (don't stir), cover and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it's finished cooking, this will be part of the sauce. If needed you can add more broth).
• Add in Neufchatel cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Stir in chicken.
• Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm.

CREAMY LEMON ROSEMARY PASTA WITH CHICKEN, ASPARAGUS & SPINACH

Steps:

• Prepare pasta al dente according to package instructions. (I would add the pasta to the boiling water around the time you begin cooking the asparagus.)
• Heat 2 Tbsp. oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Season both sides of the chicken with a pinch of salt and freshly-cracked black pepper. Add the chicken to the skillet and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside. Wait a few minutes, then slice the chicken into thin strips.
• In the same skillet, add the remaining tablespoon of olive oil. Add asparagus, garlic, lemon juice and zest, and rosemary and saute for 4-5 minutes until the asparagus is cooked but still slightly crisp. Remove skillet from heat. Stir in Greek yogurt, Parmesan cheese, and baby spinach.
• Once the pasta is finished cooking, drain the pasta but reserve 1/4 cup pasta water. Toss together the pasta, creamy vegetable mixture and the chicken. Add some of the reserved pasta water if needed to thin the sauce. Serve immediately, garnished with extra Parmesan and/or chopped fresh parsley.

VEGAN CREAMY LEMON ASPARAGUS PASTA RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Add asparagus to a baking sheet and toss with 1/2 tablespoon olive oil and a pinch each salt and black pepper. Top with several thin slices of lemon and bake for 20 to 25 minutes. Once finished cooking, remove from oven and roughly chop into thirds. In the meantime, bring a pot of water to a boil and salt generously. While the water's heating, bring a large skillet to medium heat. Once hot, add 3 tablespoons olive oil and the garlic. Whisk and continue cooking for 1 to 2 minutes or until garlic is just starting to brown. Add 3 tablespoons flour and whisk. Cook for 30 seconds, then whisk in almond milk, a 1/2 cup at a time. Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and black pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally. Add pasta to boiling water and cook according to package instructions. Then drain and set aside. For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and black pepper. If it looks runny, add another tablespoon of flour or cornstarch. Blend until creamy and smooth, using the "puree" or "liquify" setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken. Once your sauce has reached the desired thickness, add the juice of half a lemon and stir. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat. Divide between 2 to 3 serving plates and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese. Store leftovers in the refrigerator for up to 2 or 3 days. NOTES: To keep this recipe gluten-free, use gluten-free pasta and sub the flour with cornstarch or another thickener of choice. Add 1 to 2 tablespoons during the blending process to make sure it's completely blended. Then add back to the pan to thicken for 5 to 7 minutes. Alternatively, make a slurry with the cornstarch and a few tablespoons of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 tablespoon amounts until desired consistency is reached.

CREAMY LEMON-ASPARAGUS PASTA

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, use vegetable peeler to peel asparagus into thin strips.
• Drain spaghetti, reserving 1 cup of the cooking water. Blend reserved water, cream cheese, garlic, lemon juice and bouillon in blender until smooth.
• Return spaghetti to saucepan. Add cream cheese mixture and asparagus; mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently.
• Sprinkle with Parmesan and lemon zest.

CREAMY LEMON PASTA WITH SHAVED ASPARAGUS

Steps:

• COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, use vegetable peeler to peel asparagus into thin strips.
• DRAIN spaghetti, reserving 1 cup of the cooking water. Blend reserved water, cream cheese, garlic, lemon juice and bouillon in blender until smooth.
• RETURN spaghetti to saucepan. Add cream cheese sauce and asparagus; mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently. Sprinkle with Parmesan and lemon zest.