Spicy Lemon Pasta with Asparagus and Crispy Almond Panko

Craving a pasta night that’s anything but ordinary? This dish combines al dente penne with fresh asparagus, juicy tomatoes and a luscious garlic herb butter sauce. The real star is the crispy panko topping-blended with sliced almonds, chili flakes and lemon zest for a spicy, crunchy finish.

Ready in just 25 minutes, this meal is perfect for busy weeknights when you want something satisfying without the fuss. Serve it as a main or a hearty side-either way, it’s sure to become a repeat favorite.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, trim the woody ends from asparagus and cut into 1-inch pieces. Dice tomato. Zest and juice the lemon. Finely chop chives.
3. In a small skillet over medium heat, add 1 teaspoon olive oil. Add panko breadcrumbs, sliced almonds, chili flakes and lemon zest. Toast, stirring frequently, until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
4. In a large skillet over medium-high heat, add remaining 2 teaspoons olive oil and garlic herb butter. Add asparagus and cook until bright green and tender, about 3-4 minutes.
5. Add diced tomato and cook for 1 minute. Add cooked penne, Parmesan cheese and a splash of reserved pasta water. Toss to combine, adding more pasta water if needed to create a light sauce.
6. Remove from heat. Stir in lemon juice and chives. Season with salt and pepper to taste.
7. Serve pasta in bowls and top with the crispy panko-almond mixture. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to revive the sauce.

Can I make this dish vegan?

Substitute the garlic herb butter with vegan butter, use nutritional yeast instead of Parmesan and skip the butter in the topping. The panko-almond mixture is already vegan.