Spicy Lemon Panko Penne with Asparagus and Tomatoes

This pasta dish brings together tender penne, bright asparagus and juicy tomatoes in a rich garlic herb butter sauce. The real star is the crunchy topping-panko breadcrumbs and almonds toasted with chili flakes and lemon zest for a spicy, nutty finish.

Perfect for a weeknight dinner, this recipe comes together in just 25 minutes. A sprinkle of Parmesan and fresh chives adds the final touch. Serve with lemon wedges for an extra burst of citrus.

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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

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 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

0.25 ounce ChivesView 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 the penne and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta water, then drain.
2. While the pasta cooks, trim the woody ends from the asparagus and cut into 1-inch pieces. Dice the tomato. Mince the chives. Zest the lemon and cut it into wedges.
3. Melt 1 tablespoon of butter in a large pan over medium-high heat. Add the panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Remove from heat, stir in a pinch of lemon zest and chili flakes, then transfer to a small bowl.
4. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the asparagus and cook until bright green and tender, 2-4 minutes. Add the tomato and cook until slightly softened, 1-2 minutes. Season with salt and pepper.
5. Add the cooked penne, garlic herb butter, half the Parmesan and ⅓ cup of the reserved pasta water to the pan. Stir until well combined. Season with salt and pepper.
6. Add the remaining 1 tablespoon butter, half the chives, the remaining lemon zest and more chili flakes to taste. Cook, stirring, until the pasta is coated, 1-2 minutes. Remove from heat and squeeze in some lemon juice. Adjust seasoning.
7. Divide the pasta among bowls. Top with the panko mixture, remaining Parmesan and a drizzle of olive oil. Garnish with the remaining chives. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use gluten-free pasta?

Yes, any pasta shape works. Adjust cooking time according to package directions.

Can I substitute the almonds?

Chopped walnuts or pecans make a good substitute. Omit for a nut-free version.

How do I store leftovers?

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