Lemon Asparagus Penne with White Wine Cream Sauce Recipe
This creamy lemon asparagus penne pasta features tender asparagus cooked to a crisp, tossed in a luscious sauce made with white wine, heavy cream, garlic, and Parmesan. The bright lemon zest and juice elevate the flavors for a refreshing and satisfying weeknight meal that’s both easy to prepare and elegant enough for guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 1 lb. penne pasta
Vegetables
- 1 lb. thin asparagus, trimmed and cut into 2″ pieces
- 1 small onion, diced
- 2 cloves garlic, thinly sliced
Sauce
- 3 Tbsp. extra-virgin olive oil, divided
- 1/2 cup heavy cream
- 1 cup dry white wine, such as Sauvignon Blanc
- 1 lemon, zested and juiced
- 1 tsp. kosher salt
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/2 tsp. freshly ground black pepper, plus more for serving
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp. crushed red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté Asparagus: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the trimmed and cut asparagus pieces and cook until they are crispy but tender, seasoning with a pinch of salt. Transfer the asparagus to a plate and set aside.
- Sauté Aromatics: In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and thinly sliced garlic and cook until softened and fragrant, about 5 minutes.
- Make Sauce: Pour in the heavy cream, white wine, lemon juice, and lemon zest. Bring the mixture to a boil, then reduce to a simmer and cook for 5 minutes to let the flavors meld and the sauce reduce slightly.
- Season Sauce: Stir in the kosher salt, freshly grated Parmesan, and freshly ground black pepper. Reduce the heat to low and mix until the cheese melts and the sauce is creamy and well combined.
- Toss Pasta and Asparagus: Turn off the heat and add the cooked pasta, sautéed asparagus, and finely chopped parsley to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
- Adjust Consistency and Serve: Add small amounts of the reserved pasta water gradually until the sauce reaches your desired consistency. Serve the pasta hot with extra grated Parmesan, cracked black pepper, and crushed red pepper flakes sprinkled on top as garnish.
Notes
- You can substitute asparagus with other spring vegetables like snap peas or green beans.
- For a lighter version, replace heavy cream with half-and-half or a cream alternative.
- Use gluten-free pasta to make this dish gluten-free if needed.
- Reserve pasta water carefully; it helps adjust sauce thickness without diluting the flavor.
- If white wine is not available, dry vermouth or additional broth can be used as a substitute.
