Penne pasta with asparagus isn’t just a side—it’s tender, vibrant, and tossed in a sauce that makes every bite sing. Forget boring veggie dishes; this recipe turns simple asparagus into a star. Ready to elevate weeknight pasta with elegance and flavor? 🍝
Asparagus with Pasta
Penne pasta with asparagus is a fresh, spring-inspired dish that’s easy to make and packed with flavor. Tender asparagus, sweet cherry tomatoes, and crisp peas create a vibrant mix.
Garlic and onions add a savory punch, while fresh herbs—such as basil, tarragon, and oregano—bring brightness to every bite. Toasted pine nuts add a nutty crunch, and Parmesan cheese melts into the warm pasta for a creamy finish.
This recipe is perfect for weeknight dinners, casual lunches, or a simple yet impressive meal for guests. You can cook it in one pot or use separate pans for vegetables and pasta. Either way, the flavors meld beautifully, creating a dish that feels both light and satisfying.
Fresh ingredients make all the difference. The asparagus should be tender but still slightly firm. Cherry tomatoes burst with natural sweetness. Peas add a pop of color and texture. Herbs and cheese enhance the dish without overpowering it.
Whether you are a pasta lover or looking for a healthy, vegetable-packed recipe, this penne pasta with asparagus delivers. It’s flavorful, colorful, and comforting. Serve it warm, sprinkle extra Parmesan on top, and enjoy a dish that celebrates spring vegetables and simple, fresh ingredients.
Penne Pasta with Asparagus Recipe
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 bunch asparagus ends trimmed and cut into 1½ inch pieces
- 2 medium onions chopped
- 4 cloves garlic cloves finely minced
- 1 pint cherry tomatoes whole or sliced
- ½ cup peas
- 1 tablespoon fresh basil
- 1 tablespoon fresh tarragon
- ½ tablespoon fresh oregano
- ½ cup Parmesan cheese grated, with additional cheese to garnish
- salt and freshly ground black pepper to taste
- 1 pound penne pasta
- ¼ cup pine nuts toasted
Instructions
- Start by heating up a large pot of water to cook the pasta.
- Trim the ends of the asparagus and then cut each stalk into ½ inch pieces.
- Chop the onions finely and mince the garlic.
- Finely chop the basil, tarragon & oregano.
- Grate your Parmesan cheese or have it standing by in a cheese grater.
- When the water comes to a boil, add some salt and then the pasta and cook to al dente. If you have done all the prepping while the water comes to a boil, the sauce should be done about the same time the pasta takes to cook.It is better to have the pasta under-cooked since you will be finishing it off in the sauce but try not to overcook the pasta so it loses its crispness.
- While the pasta is cooking, heat up a large sized sauté pan or fry pan over medium-high heat. You could also cook this in a large saucepan.
- Add the butter and oil and when hot, add the asparagus and sauté for about 3 minutes. Remove the asparagus from the pan and keep warm.
- Add the onions, garlic & a little more olive oil if needed to the pan and sauté until the onions become translucent & golden in color, about 8 - 10 minutes.
- Now add the cherry tomatoes, peas, basil, tarragon, oregano and season to taste with salt and freshly ground pepper.
- At this point, I like to take about ¼ cup of the water the pasta has been cooking in and add it to the sauce. Let the sauce come to a boil and then reduce the heat to medium and let the sauce simmer until it thickens about 8 minutes.
- Add the asparagus back to the pan and cook until tender but still crisp, 3 to 4 minutes.
- Add the pasta to the pan, along with the grated Parmesan and toss gently. Taste and adjust seasonings with salt and pepper.
Notes
Side Dishes That Pair Well With Penne with Fresh Asparagus
| Side Dish | Description | Why It Works |
|---|---|---|
| Garlic Bread | Toasted baguette slices with garlic butter and a sprinkle of parsley. | The buttery crunch complements the tender pasta and adds a savory contrast. |
| Mixed Green Salad | A light salad with arugula, spinach, cucumber, and a lemon vinaigrette. | The freshness and acidity balance the richness of Parmesan and pine nuts. |
| Roasted Cherry Tomatoes | Oven-roasted tomatoes with olive oil, salt, and pepper. | Enhances the tomato flavor in the pasta while adding caramelized sweetness. |
| Grilled Chicken | Simple seasoned chicken breasts or thighs, grilled until juicy. | Adds protein and a smoky flavor that pairs well with fresh herbs and asparagus. |
| Lemon Herb Quinoa | Light, fluffy quinoa with lemon zest, parsley, and a hint of garlic. | Provides a nutritious, nutty base that complements the pasta without overpowering it. |
| Caprese Skewers | Mini skewers of cherry tomatoes, fresh mozzarella, and basil drizzled with balsamic. | Mirrors the fresh flavors of the pasta and adds a fun, bite-sized appetizer. |
Asparagus
Asparagus, a beloved vegetable, is known for its delicate flavor and numerous health benefits. With its slender stalks and vibrant green color, asparagus adds elegance to any dish. It is a versatile ingredient that can be enjoyed in various culinary creations.
Whether roasted, grilled, steamed, or sautéed, asparagus offers a satisfying crunch and a slightly sweet taste. Rich in nutrients, it is a great source of vitamins A, C, E, and K, as well as folate and fiber.
Asparagus not only promotes digestive health but also supports healthy brain function and aids in reducing inflammation. Embrace the freshness of asparagus in your recipes and savor its distinctive taste and nutritional goodness.
Wine That Pair Well With This Dish
| Wine | Description | Why It Works |
|---|---|---|
| Sauvignon Blanc | A crisp, zesty white wine with notes of citrus and green herbs. | Its bright acidity complements the fresh asparagus and herbs, balancing the richness of Parmesan. |
| Pinot Grigio | Light-bodied white wine with flavors of green apple and pear. | The clean, refreshing taste enhances the delicate flavors of vegetables and pasta without overpowering them. |
| Chardonnay (unoaked) | A fresh, medium-bodied white with notes of citrus and green melon. | Its subtle creaminess pairs nicely with the pasta and toasted pine nuts, adding depth without heaviness. |
| Vermentino | An aromatic white wine with hints of herbs, citrus, and light minerality. | Echoes the herbal notes in the dish and refreshes the palate between bites. |
| Rosé | A dry rosé with strawberry and citrus notes. | Its bright fruitiness complements cherry tomatoes and peas, making the dish feel light and summery. |
| Prosecco | A sparkling white wine with delicate bubbles and floral aromas. | The effervescence cleanses the palate and adds a festive touch to the meal. |
