Enjoy 3 free meal plans and greater ease in the kitchen today! No payment info needed.

Lemon Asparagus Pasta
with peach & corn salad

Active: 35 minTotal: 35 min
20130527 lemon asparagus pasta 3.jpg?ixlib=rails 2.1

I knew this dish was going to win a lot of folks over. It's got such few ingredients, but packs in so much flavor. For favorites week, we're pairing it with our peach & corn salad. I want to make sure you get plenty of summer produce before it's too late!


Lemon asparagus pasta:
  • Asparagus - 2 lbs
  • Garlic - 4 cloves, minced
  • Basil - 2 sprigs, sliced
  • Pennette - 3/4 lbs ((or sub with other short pasta))
  • Olive oil - 1/4 cup
  • Parmesan cheese - 2 oz, grated
  • Lemon - 1/2, juice of
  • Pine nuts - 1/4 cup
Peach and Corn Salad:
  • Corn - 2 ears, kernels
  • Peaches - 2, sliced
  • Balsamic vinegar - 1 1/2 Tbsp
  • Maple syrup - 1 tsp
  • Olive oil - 3 Tbsp
  • Mixed greens - 1/4 lb
  • Sliced almonds - 1/4 cup
  • Cotija or feta cheese - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


  1. Asparagus - Snap ends off and then chop into 2" (5 cm) long pieces. If spears are thick, slice in half lengthwise first and then chop into shorter pieces.
  2. Corn - Shuck (remove outer leaves), shave off kernels and then microwave for 2 to 3 minutes, until tender. (Can be done up to 5 days ahead)
  3. Garlic / Basil / Peaches - Prep as directed.


  1. Cook pasta in heavily salted boiling water until it's al dente (tender but with a bite). Save 1 cup (236 ml) of cooking water before draining.
  2. Heat up a saute pan over medium-high heat. Add in oil and then minced garlic to heated oil. Once you can smell the garlic, add in asparagus with a sprinkle of salt. Saute for 2 minutes.
  3. Add in drained pasta and pasta water. Cook until the water has thickened into a sauce, ~3 more minutes. Turn off heat and add in parmesan cheese and juice from half a lemon. Season with salt and pepper. Garnish pasta with basil and pine nuts.
  4. Whisk together balsamic, maple syrup, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
  5. Toss vinaigrette with greens, corn, and peaches. Top with almonds and desired amount of cheese. Enjoy with your summer pasta.

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

No payment info required for trial.


This meal has 7 reviews

Didn't make the salad but the pasta was terrific

By: Ashwin
Posted: Sep 01, 2014
Diet: Original

This was quite good! Simple, well flavored, and I liked the high ratio of asparagus compared to pasta. I couldn't find good peaches so went without, but the salad was still delicious.

By: Rebecca
Posted: May 02, 2014
Diet: Original

Loved it, as did my family. The pasta needed a bit of extra salt. Since I made it in the middle of winter, I used pears instead of peaches in the salad, and opted out of the corn altogether. It was still delicious--great dressing!

By: Kristen
Posted: Feb 01, 2014
Diet: Original

maybe add chicken next time

By: Valerie
Posted: Sep 10, 2013
Diet: Original

Great summer meal! The salad was so delicious.

By: Kara
Posted: Aug 06, 2013
Diet: Original

Not enough seasoning on the pasta for us (so would rate it 2 *'s) but the salad was excellent so will give it 3 *'s.

By: Candace
Posted: Aug 05, 2013
Diet: Original