Asparagus spears, mint and lemon leek cream spaghettini

Some posts on this site contain affiliate links, meaning if you book or buy something through one of these links, I may earn a small commission (at no extra cost to you!). Read the full disclosure policy here.

Asparagus pasta is a great spring dinner that can be ready in 10 minutes.

Note: This post is obviously a few years ago. My time in Toronto is a distant memory but this asparagus pasta is still delicious so I wanted to share it again. 

It’s asparagus time which means spring is finally here!

I hate to complain as it was a pretty mild winter in Toronto thanks to El Niño but I love springtime and how each week there’s a new fruit or vegetable in season.

But it all begins with asparagus, that’s when we know warm weather, farmers markets and local produce is on its way.

While my winter go to pasta is spaghetti aglio olio at least once a week, I get excited about spring.

Not all pasta recipes need to be heavy, pasta is a great way to incorporate more vegetables into dinner. And this asparagus pasta is light and so much healthier than eating out.

You could find this asparagus pasta recipe in a French bistro in the spring, or you can make it at home.

The best part is that it takes less than ten minutes to make.

It’s perfect when you are tired getting home from work but it’s also tasty enough to serve to friends on the weekend.

Easy spring asparagus pasta, with lemon leek cream. You wouldn't believe it only takes 10 minutes to make.

I learned how to make this pasta a few years ago and while it’s restaurant quality pasta, it is so easy to make.

Asparagus Pasta Ingredients

  • asparagus spears
  • mint
  • lemon
  • leek
  • cream
  • spaghettini.

At first I thought it would be a big production but you only need one pot to boil pasta and one pan to make the sauce.

In less than 10 minutes, seriously.

Ingredients for asparagus pasta, with lemon leek cream. You wouldn't believe it only takes 10 minutes to make.

A Little Cream Never Hurt Anyone

If you want quick and easy meals that everyone loves then cream is your friend.

Not only can it make a great quick sauce but it also has a long shelf life in the fridge. In our culture of fearing fat we’ve lost our love of cream and instead think we can make a great sauce by substituting skim milk. 

You can’t.

Cream exists for a reason! It’s delicious and you don’t need to add a lot of it to make a velvety sauce.

It’s all about moderation.  

And there’s no reason to cut out cream especially if you balance it with vegetables and fibre. You really can have it all.

This recipe uses Catelli Smart Veggie Spaghettini, a white pasta with a high source of fibre that provides a ½ serving of vegetables per 85 grams.

It’s made with 100% Canadian wheat and oat fibre with carrots and cauliflower and Non-GMO Project Verified.

Frankly you would never know this is a healthier version as you don’t compromise taste, no one will ever know!

Easy spring asparagus pasta, with lemon leek cream. You wouldn't believe it only takes 10 minutes to make.

Easy Spring Asparagus Pasta

asparagus pasta in a bowl with lemon cream and leek

Asparagus Pasta

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Asparagus pasta is a great spring dinner that can be ready in 10 minutes.


  • 1 package Catelli® Smart Spaghettini
  • 12 stalks asparagus sliced; tips remove
  • 1 large leek diced (white and light green parts only)
  • 1 lemon
  • 1/2 cup cream
  • 1/2 cup stock chicken, or vegetable if you prefer a vegetarian dish
  • 3 tablespoons white wine
  • 25 leaves fresh mint
  • 2 cloves garlic peeled and coarsely minced
  • 2 tablespoons canola oil


  1. Bring 4 litres water to a boil, add 1/2 cup (125 mL) of kosher salt.
  2. Cook spaghettini according to package directions.
  3. Over medium high heat, add canola oil to large sauté pan. Add leeks and cook for 4 minutes.
  4. Add asparagus, cook for 2 minutes. Add garlic and sauté for 30 seconds. Deglaze by adding white wine.
  5. Add chicken stock and cream. Bring to a boil and reduce to low heat. Squeeze in juice of one lemon.
  6. Add asparagus tips to boiling pasta water in last minute of cooking.
  7. Drain cooked pasta and asparagus tips.
  8. Toss in cream sauce and add mint leaves.
  9. Chef’s tip: Freeze dark green parts of leeks and save for your next chicken stock
Nutrition Information:
Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 221Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 73mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 4g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Share a photo on Facebook and tag Bacon is Magic

I’m looking for more easy spring pasta recipes, if you have one share in the comments below.

Pin it For Later: Easy Spring Pasta

Disclosure: This asparagus pasta post is part of a four part series in partnership with Catelli Pasta, a great Canadian brand that has asked me to share our favourite pasta recipes. 

Interested in more pasta recipes? Check out

Spaghetti aglio olio is a classic Italian pasta with only five ingredients and can be made in less than 10 minutes.

Spaghetti Aglio Olio

SO EASY! > Butternut squash lasagna that's also gluten-free! Check out this easy lasagna recipe that everyone loves.

Butternut Squash Lasagna

Chef Dave Mottershall's famous spaghetti puttanesca recipe is easy to make at home but tastes like it's from an Italian restaurant.

Spaghetti Puttanesca

This easy rigatoni bolognese recipe is perfect for a weeknight meal and freezes beautifully.

Rigatoni Bolognese

Join the Conversation

  1. Agra Tour says:

    This is an incredible low-fat pasta dish. I serve it to organization constantly. Present with a natural product plate of mixed greens and French bread. It’s really delicious pasta recipe .

  2. Daniel Morgan says:

    Asparagus pasta… Yum!!!

  3. I eat a instant noodles every day 😀

  4. Mardi (eat. live. travel. write.) says:

    This looks wonderful and yay for spring finally arriving!

  5. Ginni @Spicy Eggplant says:

    Beautiful plate of spring spaghetti! Looks amazingly delicious, another beautiful post Ayngelina

  6. Sean@Diversivore says:

    Fantastic flavours here, and it’s so… springy! I adore asparagus with pasta (I’ve got a recipe on my site too in fact, though the other flavours are quite different). I’m quite taken by the use of leeks and mint here (MINT!). It’s such a wonderful, interesting, and evocative combination. Seriously, I’m loving this whole thing. Oh, and I have to agree with you about cream. Funny enough, so many sub-par ‘Italian’ restaurants seem to think that they can drown sloppy work in cream, and we gobble it up with gusto while remaining unwilling to use the good stuff at home. I’ve never understood this. Used judiciously and with good ingredients, cream is amazing!

  7. Isabelle @ Crumb says:

    This looks so fresh and flavourful… just the kind of thing I’ve been craving now that spring is here. I haven’t seen the Catelli vegetable pasta in stores yet, but I’ll have to keep an eye out. Anything to add a little more veggies to the diet is a good thing!

  8. Nicole | Culinary Cool says:

    Yes! Another wonderful asparagus recipe to add to the repertoire. I can’t get enough asparagus when it’s in season! The mint is quite intriguing and I can’t wait to try this out.

  9. Sagar Nepal says:

    wow ! looks yummy This is an incredible low-fat pasta dish.

  10. Taylor Reed says:

    I’ve been to Japan and currently in Taiwan. I always love eating ramen and noodle soup. But I love pasta and always on the look for a recipe to have my pasta a variety of flavor. Yes, this looks deliciously awesome and I can’t wait to follow the steps of your recipe. I love the green and yellow mixture of pasta which I always have red or tomatoes.

  11. Nicoletta @sugarlovespices says:

    I agree on so many levels! Pasta is our go-to meal 2-3 times a week, especially the busy weeknights. It takes almost no time and it always tastes amazing! This pasta is perfect for spring, with its lovely delicate flavors.

  12. Shannon @youcaneatnow says:

    “Cream exists for a reason!” My new life motto, thank you.

  13. karan soni says:

    Pasta is my lovely food and when I reach your post realized there are many recipes to make pasta and Make an amazing pasta. Thanks for sharing.

  14. same day taj mahal tour by car says:

    This look really incredible dish in your post! I really like pasta. You shared awesome flavors and dish! Mouth watering pasta. Can’t wait to taste it. Thank you so much.

  15. Sophia Williams says:

    Lol. No, you definitely cannot! Looking forward to making this at home. That 5 minute prep time will definitely take me a good 30 though. You’re so lucky to have a husband that cooks for you

    1. Ayngelina Author says:

      Well he wasn’t at home to cook but at work. However to recipe test he made all the recipes first and then I had to use the instructions on my own to fill in instructional cracks and timed myself as well. But I agree some cooks are faster than others.

  16. Samantha @ Cookware Junkies says:

    My husband is obsessed with pasta and I’ll 100% try it this weekend.

  17. Sara jones says:

    wow, this is so easy and quick mouth watering recipe and i love pasta. Definitely gonna try it today. By the way love your recipe and picture of it.

Comments are closed.

© Copyright 2021. Bacon Is Magic. All rights reserved
Skip to Recipe