Spicy Lemon Pasta with Asparagus and Almond Panko Crunch

This vibrant pasta dish is perfect for satisfying those deep carb cravings. Tender penne is tossed with bright green asparagus, juicy tomatoes and a luscious garlic herb butter sauce. The real star is the crunchy topping: panko breadcrumbs and almonds toasted with chili flakes and lemon zest.

Ready in just 25 minutes, this recipe is ideal for busy weeknights. The combination of creamy butter, sharp Parmesan and a spicy, nutty crunch will make this a repeat favorite in your kitchen.

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Ingredients

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, trim and discard woody ends from asparagus; cut into 1-inch pieces. Dice tomato. Mince chives. Zest and quarter lemon.
3. Melt 1 tablespoon butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden, 3-4 minutes. Remove from heat, stir in a pinch of lemon zest and chili flakes. Transfer to a small bowl.
4. Heat a drizzle of olive oil in the same pan over medium-high heat. Add asparagus and cook until bright green and tender, 2-4 minutes. Add tomato and cook 1-2 minutes. Season with salt and pepper.
5. Add penne, garlic herb butter, half the Parmesan and 1/3 cup reserved pasta water to the pan. Stir until combined. Season with salt and pepper.
6. Add 1 tablespoon butter, half the chives, remaining lemon zest and extra chili flakes to taste. Cook, stirring, for 1-2 minutes. Add more pasta water if needed. Squeeze in lemon juice to taste. Season.
7. Divide pasta between bowls. Top with panko mixture, remaining Parmesan, a drizzle of olive oil and remaining chives. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well.

Is this recipe vegetarian?

Yes, it’s completely vegetarian. For vegan, use plant-based butter and omit Parmesan.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.