Close up view of Summer Asparagus Pasta on a white plate

Summer Asparagus Pasta

Course Main Course
Prep Time 28 minutes
Servings 6


  • 1 tsp salt
  • 1 lb pasta (rotini or fusilli)
  • 4 T butter (salted)
  • 1 bunch asparagus (chopped into 1" pieces)
  • 2 cloves garlic (minced)
  • 1 medium lemon - zested fully & juiced (or 1/4 cup lemon juice)
  • 3/4 cup parmesan cheese (finely shredded)
  • 1 cup milk
  • 3 oz prosciutto (chopped)
  • 1 pt cherry or grape tomatoes (halved)
  • 4 handfulls arugula
  • salt & pepper (to taste)


  1. Heat water in a sizable pot for pasta. Once boiling, add salt and pasta, and cook according to package. When done, strain the pasta and pour back into the pot.

  2. Meanwhile, heat a medium-large pan on medium heat and add 2 T of the butter. Once butter is melted, toss in asparagus and garlic. Cook for 5 minutes. Then, cover pan with a lid and bring heat down to low.  Steam asparagus for another 5 minutes, covered. Remove from heat and pour into the pot with the pasta. 

  3. Add the lemon zest (we're into this zester right now!), lemon juice, cheese, milk and the remaining 2 T butter to the pasta pot. Stir. 

  4. Then add prosciutto, tomatoes, and arugula to the pasta pot. Stir and season to taste with salt & pepper. 


Serve with extra parmesan cheese sprinkled on top.

We recommend that all meals for children be served with milk.

Close up of Summer Asparagus Pasta on white plate