Ingredients

8 ounces spaghetti (or your favorite pasta)

2 tablespoons olive oil

3 garlic cloves (minced)

8 ounces asparagus (trimmed and cut diagonally into 1-inch pieces)

Salt (to taste)

Freshly ground black pepper (to taste)

4 ounces cream cheese (softened and cubed)

2 tablespoons lemon juice (freshly squeezed)

Zest of 1 lemon

3 tablespoons grated Parmesan cheese (plus extra for garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta water before draining the pasta and setting it aside.

Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Step 3: Add the asparagus to the skillet. Season with salt and freshly ground black pepper, and cook for 3-5 minutes until the asparagus is bright green and crisp-tender.

Step 4: Add the softened cream cheese to the skillet and stir gently until it melts and combines with the asparagus and garlic.

Step 5: Add the drained pasta to the skillet. Stir in the lemon juice, lemon zest, and grated Parmesan cheese. If needed, add a bit of the reserved pasta water to create a light, creamy sauce.

Step 6: Toss well to combine all ingredients. Adjust the seasoning with salt and pepper to taste, then garnish with extra Parmesan and a sprinkle of black pepper.

Step 7: Serve the pasta immediately while hot, enjoying it fresh for the best flavor and texture.

Tips & Variations

For a richer sauce, stir in a tablespoon of butter or a splash of cream along with the cream cheese.

Try adding toasted pine nuts or chopped fresh herbs like basil or parsley for extra texture and freshness.

Swap spaghetti for fettuccine or penne for a different shape that holds the sauce well.

If you prefer a tangier flavor, increase the lemon juice or add a teaspoon of Dijon mustard to the sauce.

Storage

Store any leftover asparagus pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce and prevent drying out. This dish is best enjoyed fresh, as reheating may soften the asparagus further.

FAQs

Can I use frozen asparagus for this recipe?

Yes, frozen asparagus works well if fresh is unavailable. Thaw and drain it first, then cook briefly to avoid mushiness.

Is cream cheese necessary, or can I substitute it?

Cream cheese adds creaminess and tang, but you can substitute with ricotta or mascarpone for a similar texture. For a dairy-free option, try blending soaked cashews with a bit of lemon juice and olive oil.