This Lemon Garlic Pasta is a quick and easy pasta dish with just 8 ingredients including lemon, garlic, fresh dill, peas and asparagus. There's no butter or heavy cream, just an oil-based 'sauce', and you can keep it dairy-free and vegan by omitting the optional parmesan cheese at the end. You can also make it gluten-free by using gluten-free pasta. It comes together in just 25 minutes so it's perfect for busy weeknights and one of our favorite ways to enjoy fresh spring peas and asparagus!
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Table of Contents
We usually keep this spaghetti dish vegetarian but adding your favorite protein, like these air fryer chicken cutlets, is definitely an option. For a more elegant meal, these air fryer scallops served on top would be perfect!
*This recipe was originally published in June 2019. It has been updated with new photos, text and adjustments to the recipe.
Details on the ingredients
You only need 8 ingredients!
- Asparagus - You'll need fresh asparagus for this recipe. Look for stalks that are firm with closed tips. If the stalks are wilted and limp and the tips are spreading, you should grab another bunch.
- Peas - I've made this recipe with both fresh and frozen peas, and both worked well. If you're buying fresh peas, make sure they're firm and a vibrant color green.
- Garlic - Since garlic is a prominent flavor in this recipe be sure to go with fresh garlic cloves and not garlic powder.
- Lemon - Similarly, this pasta is loaded with lemon flavor, so use freshly squeezed lemon juice and not bottled lemon juice.
- Pasta - I used spaghetti here, but you can use any type of pasta you like.
- Oil - We're not using any butter in this recipe, just oil. I like to use extra virgin olive oil but you can also use olive oil. For the best flavor, make sure the oil you're using is good quality.
- Dill - A little fresh dill adds a slightly tangy flavor and pairs well with the garlic and lemon. You can use another type of fresh herb, if you prefer. Fresh parsley, basil or thyme would all work well.
- Salt - Just a little to enhance the flavor of the other ingredients. Feel free to add more to suit your taste.
How to make easy lemon pasta with peas and asparagus
You'll want to start by cooking your peas and asparagus. I like to blanch and shock mine in an ice bath.
The process of shocking the vegetables stops the cooking process and ensures the vegetables maintain their vibrant color and firm texture. If you're not sure how to do this, I've included instructions below.
Once the peas and asparagus are prepared, start cooking your pasta (according to package instructions). We like our pasta cooked al dente.
In a large skillet, wok or Dutch oven, sauté the garlic in oil over medium heat until softened (just a few minutes). Stir frequently so the garlic doesn't burn or get crispy in the oil.
Add in the pasta, lemon, dill, salt, peas and asparagus. Toss to combine. Cook for 2-3 minutes, until everything is heated through. (Don't over cook as the veggies will get mushy).
Serve with additional salt and pepper to taste and grated parmesan cheese (optional).
How to blanch peas and asparagus
- Bring a large pot of water to a boil. Add the asparagus and peas and cook for 2-3 minutes, or until they just start to get tender.
- While the asparagus and peas are cooking prepare an ice bath by filling a large bowl with cold water and ice.
- Drain the cooked asparagus and peas and immediately plunge them into the ice bath. Leave them in there until they have cooled completely.
- Drain the water and ice (if it hasn't already melted) from the bath and gently pat the vegetables dry with a paper towel.
Storage and reheating
While I think this lemon pasta is best enjoyed right away, you can store leftovers in an airtight container in the fridge for 3-4 days.
To reheat, you can warm it in the microwave or in a skillet on the stove top. Just keep in mind that the peas and asparagus might get a little soft once reheated. You may also need to add a splash of hot water if the pasta is stuck together.
Key recipe tips
- Be careful not to boil the asparagus and peas for too long as they will end up soft and mushy.
- To keep this pasta dish vegan and gluten-free, be sure to use vegan, gluten-free pasta.
- To keep it dairy-free and vegan, omit the parmesan cheese at the end.
- You can use fresh or frozen peas. They cook for the same amount of time.
- This dish is garlicky. If you prefer it less garlicky, just cut back on the number of cloves.
- For extra lemony flavor, add a little lemon zest.
- If you can't find fresh dill, try using another fresh herb like parsley, basil or thyme.
More pasta recipes
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Lemon Garlic Pasta with Peas and Asparagus
Ingredients
- 2 cups green peas, fresh or frozen
- 16 spears fresh asparagus, halved with ends trimmed
- 1 (227 g) package spaghetti, (gluten-free, vegan)
- 2 tablespoons extra virgin olive olive
- 4 cloves garlic, minced
- ½ lemon, juiced
- 1 tablespoon fresh dill, chopped
- ¼ teaspoon kosher salt
- Grated parmesan cheese for topping, optional
- Additional salt, pepper and lemon juice to taste
Instructions
Blanch the peas and asparagus:
- Bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with cold water and lots of ice. Add the peas and asparagus to the boiling water and cook for 2-3 minutes, or until tender. Drain and quickly plunge into the ice bath. When the asparagus and peas have fully cooled, drain the water and set aside.
Cook the pasta:
- Bring a large pot of water to a boil (use the same pot you cooked the peas and asparagus in) and cook the pasta according to package instructions.
Sauté the garlic:
- While the pasta is cooking, preheat the oil in a large skillet or Dutch oven and add the garlic. Cook on medium heat for for 3-4 minutes, or until softened. Stir frequently so it doesn't burn.
Assemble:
- Add in the pasta, peas, asparagus, lemon juice, dill and salt. Stir until combined. Cover and let cook on low heat for 2-3 minutes, or until the peas and asparagus are heated through. Do not overcook as the vegetables will get too soft. Add grated parmesan cheese (optional), as well as some pepper and additional salt and lemon juice to taste. Serve and enjoy.
Notes
- To keep this recipe vegan and gluten-free, be sure to use vegan, gluten-free pasta.
- Fresh and frozen peas will cook for the same amount of time so use what's available to you.
- This pasta is garlicky. If you prefer it a little less garlicky, just cut back on the cloves.
- If you can't find fresh dill, you can substitute with fresh parsley, thyme or basil.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Holly says
What a delicious and healthy meal! I'm loving all these beautiful colors and flavors together!
Leanne says
Thanks Holly!
marcie says
I often get obsessed with certain ingredients and can't stop using them. 🙂 I love garlic, lemon and dill so much, and adding asparagus to the mix only makes things better. This is such a delicious looking pasta!
Leanne says
Thanks Marcie! I'm totally the same way. I used lemon, garlic and dill again today in a salad dressing!
Ashika | Gardening Foodie says
I am absolutely loving this pasta Leanne, so full of amazing flavours and vibrant colour. This really makes the perfect summertime dinner or lunch 🙂
Leanne says
Thanks Ashika! I'm so happy you like it!
Kelly | Foodtasia says
Leanne, such a lovely pasta dish! So flavorful and delicious! I just love fresh dill, too. Your asparagus spears are so beautiful! This is such a wonderful season for produce.
Leanne says
Thanks Kelly! It really is a wonderful produce season!
Ros says
Love the flavor profile in this pasta. Plus it's loaded with all those good-for-you veggies. Yum!!
Leanne says
Thanks Ros! I'm always loading up on those veggies! 😉
annie@ciaochowbambina says
This has my name written all over it! Loving all the springtime flavors....and pasta, of course!!
Leanne says
Thanks so much Annie!
Mary Ann | The Beach House Kitchen says
I love the flavor combination too Leanne. And I can never get enough asparagus. This looks so good. I'll definitely be giving it a try!
Leanne says
Thanks Mary Ann! Really can't get enough asparagus! Hope you enjoy this one!
Katherine | Love In My Oven says
I know exactly what you mean about snapping up produce when you see it! I feel the same way during berry season! This simple summer pasta looks AMAZING!! You can never go wrong with lemon and garlic. This would be a wonderful date night dinner! 🙂 Have a great weekend!
Leanne says
Oh yes, I go over board on berry season too.....and stone fruit season! It's a problem! 😉 Thanks Katherine!
Haylie / Our Balanced Bowl says
Leanne, this looks amazing! It looks so loaded with those fresh Spring veggies! Right up my alley! I've been craving some asparagus lately so I think I know what will be in my future soon! YUM! 🙂
Leanne says
Thanks Haylie! It's a nice meal to satisfy that asparagus craving.....and a pasta craving! 😉
Jennifer @ Seasons and Suppers says
Lemon, garlic and pasta is always a winning combination, especially with all the vegetables, too! Looks delicious. And I'm always for lots of garlic, too 🙂
Leanne says
Oh yes, there is always a lot of garlic going on in my house. It's a staple! Thanks Jennifer!
Kelsie | the itsy-bitsy kitchen says
Garlic, lemon, and dill has to be one of my favorite combinations! And I've been obsessed with asparagus lately, too. I can't get enough this time of year, so I'll be trying out this pasta for sure! Have a great weekend, Leanne!
Leanne says
Thanks Kelsie! Hope you get a chance to try this one soon!
Dawn - Girl Heart Food says
Bring on the garlic, I say! Can never have to much in my books. Love it and pretty much everything in this pasta! I imagine this would be lovely on Friday night with a nice hunk o bread and some vino. There's no going wrong there! Hope you have a lovely weekend ahead, Leanne 🙂
Leanne says
I love the way you think Dawn! It would be lovely with a glass of wine on a Friday night! And yes to all the garlic!