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Lemon Asparagus Pasta
with peach & corn salad

Active: 35 min Total: 35 min
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


  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.

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  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.



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