Spicy Lemon Panko Penne with Asparagus and Tomatoes

This pasta dish is the perfect weeknight dinner when you’re craving something hearty, fresh and a little spicy. Tender penne is tossed with bright green asparagus, juicy Roma tomatoes and a luscious garlic herb butter sauce. The real star is the crispy panko topping-toasted with almonds, chili flakes and lemon zest for a crunchy, zesty finish.

Ready in about 30 minutes, this recipe is as simple as it is flavorful. A sprinkle of Parmesan and a squeeze of fresh lemon tie everything together. Serve it as a satisfying vegetarian main or a side alongside your favorite protein.

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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 ½ 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 the 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. Turn off 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 until slightly softened, 1-2 minutes. Season with salt and pepper.
5. Add cooked penne, garlic herb butter, half the Parmesan and ⅓ cup reserved pasta water to the pan. Stir until well combined. Season with salt and pepper.
6. Add remaining 1 tablespoon butter, half the chives, remaining lemon zest and additional chili flakes to taste. Cook, stirring, until sauce coats the pasta, 1-2 minutes. Add more pasta water if needed. Turn off heat; stir in a squeeze of lemon juice. Adjust seasoning.
7. Divide pasta among 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 gluten-free pasta?

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

What can I substitute for almonds?

Try pine nuts, walnuts or 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.