Spicy Lemon Pasta with Asparagus and Crispy Almond Panko

This pasta dish is the perfect weeknight dinner when you’re craving something hearty yet fresh. Al dente penne is tossed with bright green asparagus, juicy tomatoes and a luscious garlic herb butter sauce. The real star is the crispy panko topping, toasted with sliced almonds and a hint of chili for a delightful crunch.

With a squeeze of lemon and a sprinkle of Parmesan, every bite is balanced and satisfying. Best of all, it comes together in just 25 minutes, making it an ideal choice for busy evenings when you want a homemade meal without the fuss.

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Ingredients

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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, zest and quarter the lemon. Trim and discard woody ends from asparagus; cut into 1-inch pieces. Dice tomato. Thinly slice scallions, separating whites from greens.
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 a pinch of 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 drained penne, garlic herb butter, cream cheese, half the Parmesan and ⅓ cup reserved pasta water to the pan. Stir until combined. Season with salt and pepper.
6. Add scallion whites, remaining lemon zest, 1 tablespoon butter and remaining chili flakes to taste. Cook, stirring, until sauce coats 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 scallion greens. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead?

It’s best served fresh, but you can prep the panko topping and chop vegetables in advance.

Is this recipe vegetarian?

Yes, it is completely vegetarian.