Make the most of asparagus season! My recipe for quick asparagus pasta combines fresh green spears, whole-grain pasta, and a creamy sauce with just a touch of bacon. It’s perfect for anyone who loves seasonal ingredients and simple solutions – just cook your pasta al dente, toss in the seasonal veggies, and enjoy a delicious dinner in 20 minutes.

Is this a low-calorie "fit" meal? Definitely not, mostly due to the bacon and creamy mascarpone. But you know what? It still makes a regular appearance on my table! I absolutely love asparagus, and this combination with pasta and cream is one of my all-time favorites. Having a satisfying meal like this every now and then helps me maintain a healthy balance – it actually makes it much easier for me to choose lighter options on a daily basis.

Asparagus pasta – how to prepare the asparagus?

Unlike white asparagus, green spears usually don’t need peeling, which makes them a perfect ingredient for a quick dinner. First, rinse the asparagus thoroughly under cold water to remove any grit from the tips, then pat them dry with a paper towel. Hold the spear with one hand in the middle and the other at the woody base, then gently bend it. The asparagus will snap naturally at the perfect spot – right where the tough fiber ends. For this dish, it's best to cut the stalks into 2–3 cm pieces. Keep the tips whole, as they are the most delicate part.  

Which pasta is best? 

I often choose whole-grain pasta, mainly because of the higher fiber content, which keeps you feeling full for longer. No matter which pasta you choose, make sure to cook it al dente! Slightly firm pasta not only tastes better and doesn’t fall apart in the sauce, but it also has a lower glycemic index. This prevents your blood sugar levels from spiking too quickly.  

How to keep the pasta from turning out dry?

I have one foolproof trick for this. The secret lies in the pasta water.

• Save some water: Before draining the pasta, set aside about half a cup of the cloudy starchy water. It’s perfect for building the sauce.

• Stir vigorously: Combined with heat and stirring, the water emulsifies with the bacon fat and thick mascarpone to create a silky, creamy sauce.

• Combine in the pan: Never pour sauce over dry pasta on a plate. Instead, toss the cooked pasta directly into the pan with the asparagus, bacon, and sauce. Mix until the sauce coats every strand of pasta, and serve immediately.  

Love dinners that are ready in 20 minutes? Me too! That’s why I’ve gathered a few more meal ideas that you can whip up in no time. I’ve learned more than once that having these foolproof recipes on hand makes it so much easier to maintain a healthy balance, even on the busiest days. Get inspired and make your life in the kitchen a little easier!

• Quick courgette fritters (only 5-ingredients)
• Quick chicken stir fry with noodles and vegetables
• Salad with orange and mozzarella cheese
• Pasta with pesto and chicken

Quick asparagus and bacon pasta 

The best asparagus and bacon pasta with creamy mascarpone. Discover my secret for a perfect sauce in just 20 minutes. 

Print Pin Recipe

Prep Time 20 minutes mins

Course Lunch, Diner

Servings 2

Ingredients

  

• 150 g pasta (wholemeal tagliatelle)
• ½ small onion
• ½ small courgette
• ½ bunch of green asparagus
• 2-3 tbsp mascarpone
• 50 g bacon (thin slices)
• 50 ml pasta water
• 20 g walnuts
• 1 tsp Herbs de Provence
• parsley
• salt to taste
• black pepper to taste

Instructions

 

• Cut the courgette lengthwise and cut it into thin half-slices. Cut the asparagus stalks diagonally into thin slices, leave the heads. Finely chop the parsley and walnuts. Set aside the prepared ingredients.
• Cook the pasta according to the instructions on the package (al dente). Drain the cooked pasta. Reserve about 50 ml of the pasta water, you’ll use it to make the sauce.
• Meanwhile, cut the bacon slices into smaller pieces, simmer in a medium frying pan, when some fat is rendered, add the finely chopped onion. Fry until the onion is translucent. Add the prepared vegetables (courgette and asparagus) and fry on a low heat until they are starting to soften.
• Add 2-3 tablespoons of mascarpone, water saved from cooking the pasta, and Provencal herbs to the pan with vegetables and bacon. Stir until a creamy sauce is formed. Season with salt and black pepper to taste. Add drained pasta and mix. Divide the prepared pasta between two plates. Sprinkle with parsley and nuts. Enjoy your meal!

tips

• Add water gradually until the sauce reaches the desired consistency. I added about 50 ml.  

Macros and calories per serving: 

• Calories: 595 kcal
• Protein: 21 g
• Fats: 33 g
• Carbohydrates: 51 g
• Fiber: 9.5 g

 

The following values are approximate and may vary depending on the specific brand and type of ingredients used. These calculations are estimated and are intended to provide a general nutritional overview.

 

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