This quick and easy asparagus pasta is perfect for pasta night. A creamy homemade fettuccine Alfredo combines buttery asparagus with a touch of pesto and a generous sprinkle of Parmesan. Simple, satisfying, and delicious.
Combining tender, seasoned asparagus with a rich fettuccine Alfredo felt inevitable. I added a spoonful of fresh pesto to brighten the sauce and finished the dish with extra grated Parmesan. The result is a cozy, flavorful meal that’s easy enough for weeknights yet special enough for guests.
If you like comfort food with a fresh vegetable twist, this creamy asparagus pasta is for you.
Special diets and swaps
This recipe is flexible. Add cooked chicken, ham, or shrimp to boost protein. For more vegetables, stir in peas or fresh spinach at the end of cooking. Pesto is optional—use it to add herbaceous flavor, or skip it if you prefer a classic Alfredo.
Asparagus Pasta with Creamy Alfredo Sauce
Buttery asparagus and a hint of pesto lift this creamy Alfredo into something bright and memorable. Serve with a simple green salad and crusty garlic bread to complete the meal.
Asparagus Pasta with Creamy Alfredo Sauce
Course: Main Dish
Cuisine: Italian
Keyword: Asparagus Pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 6 oz dry fettuccine noodles
- 8 oz asparagus, ends removed
- 1 tsp olive oil
- Salt, pepper, and cayenne pepper, to taste
- 2 TBSP butter
- ½ cup heavy cream
- ¼–½ cup freshly grated Parmesan cheese
- 1 tsp lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp black pepper, plus additional salt as needed
- 1 TBSP pesto (homemade or store-bought; optional)
Instructions
- Bring a medium pot of salted water to a boil and cook the fettuccine according to package directions. For best texture, cook the noodles until just al dente; they will finish cooking briefly in the sauce.
- While the pasta cooks, prepare the other ingredients and trim the asparagus.
- Heat a skillet over medium-high heat and add the olive oil. Add the asparagus and sauté until tender, about 5 minutes. Season lightly with salt, pepper, and a pinch of cayenne. Remove from heat and set aside.
- When the pasta is al dente, drain it in a colander. Return the pasta to the pot and reduce the heat to medium-low.
- Add the butter, heavy cream, grated Parmesan, lemon juice, garlic powder, salt, and pepper to the pasta. Stir frequently with a fork or tongs until the sauce thickens and coats the noodles, about 5–10 minutes.
- Stir in the sautéed asparagus and the tablespoon of pesto, if using. Taste and adjust seasoning—add more garlic, salt, pepper, or cayenne for extra heat or flavor.
- Finish with an extra sprinkle of grated Parmesan and serve immediately.
Notes
Nutrition facts are estimates. Adjust ingredient amounts to suit your taste and dietary needs.
Nutrition (estimated)
Calories: 751 kcal; Carbohydrates: 69 g; Protein: 21 g; Fat: 45 g; Saturated Fat: 25 g; Sodium: 688 mg; Fiber: 5 g. Values are approximate.
If you try this vegetarian asparagus pasta, let me know how it turned out by leaving a comment below or sharing a photo on social media. I love seeing variations and tweaks—feel free to experiment with added proteins or extra vegetables.
Hungry for more?
- Sweet Potato Alfredo
- Easy Cheesy Asparagus Spinach Dip
- Fluffy Asparagus Quiche
Behind the blog
- Currently listening to: High Hopes – Panic! At the Disco
- Currently watching: Elder Millennial on Netflix
- Currently reading: The Great Alone