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Spicy Lemon Asparagus Penne Pasta

This Spicy Lemon Garlic Asparagus Pasta is light, vibrant, and packed with flavor. Tender penne is tossed with buttery garlic, fresh asparagus, and bright lemon, then finished with a crispy panko-almond topping for the perfect crunch. A touch of red chili flakes adds just the right amount of heat, making this an easy, feel-good meal that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 Servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 oz penne pasta
  • 3 tbsp garlic butter divided
  • 2 tbsp olive oil divided
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 Roma tomato diced
  • 3 green onions green parts only, sliced
  • 1 lemon zested and juiced
  • ½ cup panko breadcrumbs
  • ¼ cup sliced almonds
  • 1 tsp red chili flakes adjust to taste
  • Salt and pepper to taste
  • ½ cup grated Parmesan cheese
Optional Add-Ins
  • Grilled chicken or shrimp
  • Chickpeas
  • Spinach or arugula

Method
 

Prep
  1. Wash and prep all produce. Bring a large pot of salted water to a boil.
Cook the Pasta
  1. Cook the penne according to package directions until al dente.
  2. Reserve 1 cup of pasta water, then drain.
Make the Crispy Topping
  1. In a large skillet, melt 1 tbsp garlic butter over medium heat.
  2. Add panko and sliced almonds, season with salt and pepper, and toast until golden brown (about 3–4 minutes).
  3. Transfer to a bowl and set aside.
Cook the Vegetables
  1. In the same skillet, add 1 tbsp olive oil and the asparagus.
  2. Cook for 3–5 minutes until bright green and slightly tender.
  3. Add diced tomato, season with salt and pepper, and cook another 2–3 minutes until softened.
Build the Sauce
  1. Add the cooked pasta to the skillet along with: remaining 2 tbsp garlic butter, lemon juice, red chili flakes, and 1/4 cup Parmesan.
  2. Slowly add reserved pasta water (a little at a time), stirring until the sauce becomes glossy and lightly coats the pasta.
Finish & Serve
  1. Remove from heat and stir in green onions.
  2. Divide into bowls and top with: crispy panko-almond mixture, lemon zest, and remaining Parmesan.
  3. Drizzle of olive oil
  4. Serve immediately.