Creamy Asparagus Pasta

Creamy Asparagus Pasta


"A wonderfully satisfying meal that cooks in minutes. Delicious!"


30 m servings 247 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
  2. In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
  3. Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
  4. Stir lemon juice into asparagus mixture; pour mixture over pasta.
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  1. 59 Ratings


This is quite good and very easy to make. I thought it needed something more so I put in fresh mushrooms and it added a lot of flavor.

This recipe needed a lot of adjustments to suit our tastes. I used 2 tbsp butter and 2 tbps olive oil, i sauted the garlic with the asparagus unil tender and moved to the side. I used fat free h...

This is very easy to make. It does take longer than 10 minutes for the sauce to thicken and by that time the asparagus was mush. Needed some more seasonings for more flavor unless you like a v...

Excellent. I didn't alter any of the ingredients during cooking, but did alter the methods. I put the water on for the pasta first thing, thinking it would be easier (and tastier) to keep the ...

This was a pretty good sauce with a lot of potential. It definately took longer than 10 mintues to thicken, so plan on at least 20 minutes (and be flexible in cheating by adding a bit more roux...

Very easy and so tasty with the addition of bacon and substitution of evaporated milk in the place of cream. I also did not boil the asparagus first as I prefer it with a bit of a crunch and nic...

One of my favorite for a quick lunch on the weekends. I only use 1/2 the box of linguine though or I seem to have too many noodles leftover.

I found this recipe when I was looking for ways to use up some asparagus that I'd had for several days. I roasted the asparagus rather than sauteeing it and I used a bit less butter, more garlic...

This is a good recipe but we added sun dried tomatos, a little cream cheese(to thicken the sauce), and fresh parmesan cheese all to the sauce while it was cooking. It was very tasty!