Lemon Pepper Pasta

❤️ Why you’ll love it 

I absolutely adore the bright and zesty flavors of this lemon pepper pasta. It is a simple yet comforting pasta dish that is not only quick and easy to make but also incredibly versatile.

The asparagus adds a nice crunch to the dish, and the lemon pepper sauce is not only refreshing but also buttery and tangy, making it a great alternative to traditional tomato-based or cream-based pasta sauces.

Plus, the addition of nutritional yeast and vegan parmesan brings a subtle, cheesy flavor that perfectly complements the tanginess of the lemon juice. It is a light and refreshing pasta that is perfect for any time of the year.

Ingredients

This pasta dish uses very simple ingredients you probably have in your pantry:

Pasta is the heart of this dish. It provides a hearty, satisfying base for the tangy lemon sauce. I used penne, but you can choose any other type of pasta.

Asparagus is a star ingredient in this recipe. It adds a fresh, crisp texture and a subtle, earthy flavor that pairs well with the lemon sauce. Remember to pre-cook them in salt water for a couple of minutes until they are fork-tender.

Lemon juice and black pepper are the key flavor components of the lemon sauce. The tangy lemon juice and the spicy kick of black pepper give the dish its signature bright, zesty flavor.

Nutritional yeast and vegan parmesan are optional, but they add a delicious, cheesy flavor that complements the other ingredients beautifully.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this lemon pepper pasta recipe, the most important piece of equipment you will need is a good quality frying pan. This is essential for sautéeing the garlic, cooking the asparagus, and ultimately, bringing all the flavors of this dish together. I recommend using a non-stick pan, as it will help prevent the pasta from sticking and the asparagus from burning.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by washing the asparagus and snapping off the tough ends. These will naturally break where the asparagus gets woody and hard. You can’t really snap them at the wrong place. Discard the bottom parts or use them in veggie stock.

STEP 2
If the ends of the asparagus still feel thick after snapping, use a vegetable peeler to peel the bottom inch or two. Next, cut the asparagus into bite-sized pieces, about 1-1.5 inches (3 cm) long.

STEP 3
Pre-cook the asparagus in salt water for a couple of minutes, until they are fork-tender. They should not be completely soft, as they will continue cooking in the frying pan. I like to leave them a bit crunchy.

Making the lemon pepper pasta

STEP 1
Cook your choice of pasta according to the package instructions. While the pasta is cooking, heat a frying pan or a saucepan to medium heat. Add dairy-free butter or olive oil to the pan and wait for it to melt.

STEP 2
Then add minced or finely chopped garlic to the pan and cook for 1-2 minutes, until the garlic softens and turns a light yellowish color.

STEP 3
Add the pre-cooked asparagus, lemon juice, salt, and black pepper to the pan. Cook until the asparagus is soft.

STEP 4
Add the pre-cooked pasta to the pan and toss everything together. You can also sprinkle it with nutritional yeast or vegan parmesan for an extra flavor.

STEP 5
It is ready to be served! Enjoy your lemon pepper pasta!

💡 Expert tip

One crucial tip for this lemon pepper pasta recipe is to not overcook the asparagus. Pre-cook the asparagus in salt water for only a few minutes until it is just fork-tender. The asparagus will continue to cook later in the frying pan, and this way, it will maintain a pleasant, slightly crunchy texture in the finished dish.

🔄 Variations

Try adding extra lemony freshness with zest. Incorporating lemon zest into the recipe will intensify the citrus flavor and add a refreshing twist to the dish.

If you are looking for a bit of heat, consider adding red pepper flakes. This will give your pasta a spicy kick, and the heat will complement the tangy lemon and sharp black pepper flavors nicely.

If you want to make it a more substantial meal, consider adding protein. It will make the meal more filling and add a new texture that will contrast nicely with the tender asparagus and pasta.

You can substitute the asparagus with other vegetables. Brussels sprouts, green beans, broccoli, spinach, artichoke, zucchini, or green peas all work well in this recipe. Each vegetable will bring a unique flavor and texture to the dish, keeping it exciting and fresh.

🥣 Serving ideas

Lemon pepper pasta is a versatile dish that can be served in many ways. For a refreshing appetizer, consider serving a small portion alongside a light, vegetable-based soup. A red pepper or minestrone soup would complement the citrus and pepper flavors beautifully.

As a main course, this dish pairs wonderfully with a variety of fresh herbs. Sprinkle some chopped parsley, thyme, or basil on top to add a pop of color and a fresh, herbaceous flavor that will elevate the dish to a new level.

To add a bit of crunch, consider sprinkling some toasted breadcrumbs or pine nuts on top. The crunch of the breadcrumbs and the nutty flavor of the pine nuts will add a satisfying texture contrast to the soft pasta and vegetables.

If you enjoy a bit of heat with your food, consider adding a sprinkle of red pepper flakes. The heat of the pepper flakes will complement the tangy lemon and spicy black pepper, adding an extra kick to your meal.

And of course, a classic way to serve any pasta dish is with a side of freshly baked bread. A slice of crusty bread or a warm roll is the perfect way to soak up any extra sauce and make sure you don’t leave a drop of this delicious meal behind.

❄️ Storing tips

Storing and reheating lemon pepper pasta is a straightforward process that will help maintain the dish’s flavors and textures.

To store, allow the pasta to cool completely. Once cooled, transfer it to an airtight container by separating the pasta from the sauce or toppings. The pasta will stay fresh in the refrigerator overnight, after which it will dry out.

I do not recommend freezing this dish. The asparagus and other vegetables in the pasta can become mushy and lose their vibrant colors when frozen and then thawed. It is best to enjoy this dish fresh or store it in the refrigerator for a few days.

To reheat, you will want to make sure the pasta is evenly heated throughout. The best way to do this is to reheat it on the stovetop. Place the pasta in a saucepan and add a splash of water or vegetable broth to prevent it from sticking to the pan. Then, heat the pasta over medium heat, stirring frequently, until it is heated to your liking.

🤔 FAQs

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Lemon Pepper Pasta in 15 Minutes!

Nandor Barta

This lemon pepper pasta is a delicious and comforting dish that features bright and zesty flavors. The tangy lemon juice-based sauce is light, refreshing, and buttery, making it the perfect quick and easy meal. Add asparagus or spinach to make it more filling!

4.6 from 9 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 15 minutes mins

Course Main Course

Servings 2 servings

Calories 168kcal

Equipment

• Non-stick frying pan (10.5 inch / 26 cm)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 servings Pasta we used penne, but you can choose any other pasta
• ▢ 2 Tbsp Dairy-free butter or olive oil
• ▢ 2 clove Garlic
• ▢ 1 pound Asparagus
• ▢ 2 Tbsp Lemon juice (freshly squeezed)
• ▢ ¼ tsp Black pepper
• ▢ ½ tsp Salt
• ▢ 1-2 Tbsp Nutritional yeast optional
• ▢ 1-2 Tbsp vegan Parmesan Cheese optional

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Instructions

 

Preparing the ingredients

• Wash and snap them. Where they break, they break. You can’t really snap them at the wrong place. They break where the asparagus gets woody and hard. Discard the bottom or use them in veggie stock. If you feel that the end of the asparagus is still thick after snapping, you can peel the bottom inch or two with a vegetable peeler.
• Cut them into bite-sized pieces about 1-1.5 inches (ca. 3 cm) long.
• Pre-cook them in salted water for a couple of minutes until fork tender. They don’t need to be completely done and soft as you continue cooking them in the frying pan. We like them a bit crunchy.

Making lemon pepper pasta

• Cook pasta of your choice as per package instructions.
• Take a frying pan or a saucepan and heat it to medium heat.
• Add butter and wait until it melts.
• Add minced or finely chopped garlic and cook for 1-2 minutes until they soften and get a light yellowish color.
• Add pre-cooked asparagus, lemon juice, salt, and black pepper, and cook until veggies are soft.
• Finally, add pre-cooked pasta and toss and turn. As an option, you can sprinkle it with nutritional yeast or vegan Parmesan. Enjoy!

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Nutrition

Nutrition Facts

Lemon Pepper Pasta in 15 Minutes!

Amount Per Serving (1 serving)

Calories 168 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Sodium 678mg29%

Potassium 533mg15%

Carbohydrates 13g4%

Fiber 6g25%

Sugar 5g6%

Protein 7g14%

Vitamin A 1715IU34%

Vitamin C 19mg23%

Calcium 60mg6%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.