Spicy Lemon Pasta with Asparagus and Crispy Almond Panko

Craving a pasta dish that’s both comforting and exciting? This penne recipe brings together tender asparagus, juicy tomatoes and a luscious garlic herb cream sauce. The real star is the crispy panko topping, toasted with sliced almonds and a pinch of chili flakes for a delightful crunch and a subtle kick.

Perfect for a weeknight dinner, this meal comes together in under 30 minutes. The creamy sauce coats every piece of pasta, while the fresh lemon zest and juice brighten the flavors. Serve it with extra lemon wedges and a sprinkle of Parmesan for a restaurant-quality dish at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 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 the penne and cook until al dente, 9-11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
2. Meanwhile, wash and dry the produce. Zest the lemon and cut it into quarters. Trim the woody ends from the asparagus and cut the stalks into 1-inch pieces. Dice the tomato. Thinly slice the scallions, separating the white parts from the green parts.
3. Melt 1 tablespoon of plain butter in a large pan over medium-high heat. Add the panko and sliced almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off the heat and stir in a pinch of lemon zest and a pinch of chili flakes. Transfer the mixture to a small bowl.
4. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. Add the tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.
5. Add the drained penne, garlic herb butter, cream cheese, half of the Parmesan (save the rest for serving) and 1/3 cup of the reserved pasta cooking water to the pan with the vegetables. Stir until thoroughly combined. Season with salt and pepper.
6. Add the scallion whites, remaining lemon zest, 1 tablespoon of plain butter and as many remaining chili flakes as you like to the pan. Cook, stirring, until everything is well coated in the sauce, 1-2 minutes. If needed, stir in more reserved pasta cooking water a splash at a time. Turn off the heat and stir in a squeeze of lemon juice to taste. Adjust seasoning with salt and pepper.
7. Divide the pasta among bowls. Sprinkle with the panko mixture and remaining Parmesan. Drizzle with a little olive oil. Garnish with scallion greens and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ