Super Quick Pasta with Cherry Tomatoes & Asparagus
This pasta is everything I crave when spring really starts to show: fast, fresh, and deeply satisfying without being heavy. It's one of those throw-it-together meals that feels kind of fancy even though it’s super low effort. The sweet burst of cherry tomatoes, tender asparagus (especially those buttery tips), and that little hit of lemon make every bite feel like sunshine. And yes — it comes together in just 15 minutes. That’s what we like.
Ingredients (Serves 3-4)
500 g pasta of your choice - I’m using spelt penne here
2–3 tablespoons olive oil
2 cloves garlic, grated
Zest and juice of 1 organic lemon
250 g cherry tomatoes, halved or quartered
1-2 bunch green asparagus (~400 g) - remove woody ends and slice stalks but keep tips whole (2-3 cm)
1 tablespoon butter (or more if you like it richer)
Salt & black pepper, to taste
A handful of fresh parsley, chopped
Optional: grated Parmesan for topping
INSTRUCTIONS
Step 1: Boil the pasta water
Bring a large pot of salted water to a boil. Once boiling, cook the pasta but subtract 1–2 minutes from the package timing — you’ll finish cooking it in the pan.
Step 2: Build the base of the sauce
In a wide pan, warm olive oil over medium heat. Add garlic and lemon zest. Cook gently for 1–2 minutes until fragrant, not browned. Add cherry tomatoes to the pan. Let them soften and blister a bit, then toss in the sliced asparagus stalks (save the tips for later!). Cook for 3–4 minutes, the reduce the heat.
Step 3: Blanch the asparagus tips
When the pasta has about 3 minutes to go, toss the asparagus tips into the boiling pasta water. Let them cook alongside the pasta.
Step 4: Make it saucy
On lower hear, stir in a knob of butter, salt, pepper, and lemon juice to taste. Let it all melt into a glossy, fragrant base.
Step 5: Combine & finish
Drain the pasta and asparagus tips (save a little pasta water), then add them to the pan. Toss everything together with a splash of pasta water until it’s silky and coated.
Step 6: Top it off
Finish with chopped parsley and Parmesan if you’d like. Serve warm and eat immediately.
This is one of those recipes that is crazy quick, totally seasonal, and endlessly satisfying. It’s light enough for lunch and elegant enough for a casual dinner with friends. My absolute favourite sprint pasta so far!
