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Lemon Asparagus Pasta

Lemon Asparagus Pasta

This lemon asparagus pasta is not only super delicious but also very easy to make. It's basically a one pot recipe. And it's just the perfect recipe to embrace spring! 
Course Entrée
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 539kcal
Author Sina


  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 1/2 cups vegetable broth
  • 1 cup canned coconut milk (full fat)
  • 9 oz gemelli pasta
  • juice of one small lemon
  • 2 teaspoons lemon zest
  • 17 oz fresh green asparagus
  • salt, to taste
  • black pepper, to taste
  • red pepper flakes, to taste (optional)


  • Cut off the woody ends of the green asparagus and cut it into 2 inch pieces. Pan-fry it. You can either do this in the same pot before cooking the pasta and set them aside if you want to make a real one pot recipe. Or if you don't mind getting another pan dirty, you can also do this while the pasta is cooking. Just add some oil in a non-sticky pot or a pan and cook the asparagus for about 5-8 minutes depending on how thick they are.
  • In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
  • Add the uncoooked pasta, the vegetable broth, the coconut milk, and the lemon juice. Cook for 15-18 minutes. Stir a couple of times while cooking.
  • When the pasta is al dente, stir in the lemon zest and the cooked asparagus. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!


Calories: 539kcal | Carbohydrates: 70g | Protein: 17g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 2579mg | Potassium: 813mg | Fiber: 10g | Sugar: 17g | Vitamin A: 2750IU | Vitamin C: 42.1mg | Calcium: 120mg | Iron: 4.1mg