Roasted Asparagus Penne with Parmesan and Lemon

I’ll post a dessert later, but I couldn’t resist sharing this Penne with Roasted Asparagus recipe. It makes a light, healthy meal that is ideal for spring when asparagus is at its best. The dish is bright, fresh, and simple to prepare. I apologize for the photo quality — I took the picture quickly with my phone while the pasta was still hot. Baking and dessert photography tends to be more relaxed, but for stovetop cooking you have to serve the food while it’s warm.

This was my first time making the recipe exactly as written, and it turned out wonderfully. The combination of roasted asparagus, lemon, and Parmesan gives the pasta a clean, vibrant flavor. The method is forgiving, so you can easily adapt it: use different pasta shapes, substitute vegetable broth for chicken broth to make it vegetarian, add a splash of white wine to the pan for extra depth, or toss in other spring vegetables. Still, the original version is simple and satisfying as-is — a quick weeknight dinner or a fresh main course for a casual spring lunch.

Recipe: Penne with Roasted Asparagus

Author: Cookie Madness

Summary: An easy pasta dish made with fresh asparagus, lemon, and Parmesan. Light, bright, and perfect for spring.

Prep Time: 20 mins • Cook Time: 20 mins • Total Time: 40 mins

Course: Entree • Cuisine: Italian • Servings: 2

Ingredients

• 1 pound thin asparagus
• 4 teaspoons good extra virgin olive oil
• Salt and pepper, to taste
• 7 ounces penne pasta
• 3/4 cup low sodium chicken broth (or vegetable broth for a vegetarian option)
• 2 tablespoons fresh lemon juice
• 2–3 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Ground pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Snap off the woody ends of the asparagus and cut each stalk on the diagonal into three smaller pieces. Toss the asparagus with 2 teaspoons of olive oil and season lightly with salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet and roast for 8–10 minutes, or until just tender and lightly browned. Watch carefully so it doesn’t overcook; you want some crispness to remain.
3. While the asparagus roasts, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain the pasta, reserving a small cup of the pasta water if you like to adjust sauce consistency.
4. In a large 12-inch sauté pan, combine the chicken (or vegetable) broth and the fresh lemon juice. Bring the liquid to a gentle simmer over medium heat.
5. Add the drained pasta to the simmering broth and reduce the heat to low. Let the pasta simmer in the broth for about 5 minutes, stirring occasionally, until most of the liquid is absorbed and the pasta has soaked up the lemony flavor.
6. Remove the pan from heat. Stir in the remaining olive oil, the roasted asparagus, grated Parmesan, and chopped parsley. Toss everything together until evenly combined. Taste and adjust seasoning with salt and freshly ground black pepper. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
7. Serve immediately while warm, with extra Parmesan at the table if desired.

Notes

This recipe was adapted from California Treasures by the Junior League of Fresno. It lends itself well to variations — try adding sautéed shallots or garlic to the broth for more savory depth, a handful of toasted pine nuts for crunch, or a few red pepper flakes for heat. Using vegetable broth makes this an easy vegetarian main course. For a creamier version, finish with a tablespoon of butter or a splash of cream when you stir in the Parmesan.

The simplicity of this dish highlights fresh asparagus and bright lemon, making it a wonderful choice when seasonal produce is available. It works well for two as written but can be easily scaled up for more servings. If serving to guests, consider pairing it with a crisp green salad and a light white wine for a complete, spring-inspired meal.