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Angel hair pasta with asparagus and lemon in a large fry pan.

Angel Hair Pasta and Asparagus with Lemon Cream Sauce

This Angel Hair Pasta with Asparagus and Lemon Cream Sauce is simple and packed with amazing flavor
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 329kcal


  • 8 ounces angel hair pasta uncooked
  • 1 pound asparagus sliced
  • 1 tablespoon unsalted butter
  • 1/2 cup green onion chopped
  • zest of 1/2 lemon
  • 3 tablespoons fresh lemon juice
  • 3/4 cup milk
  • 2 large eggs
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg


  • In a large sauce pan, such as a Dutch oven, cook pasta in boiling water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.
  • While the pasta cooks, melt butter in a large skillet over medium heat. Add onions and lemon zest; sauté 1 minute. Add juice; cook 1 minute or until liquid almost evaporates.
  • Combine milk and eggs in a small bowl; stir well with a whisk. Add pasta mixture and milk mixture to skillet; stir well. Cook over low heat 3 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in dill, salt, and nutmeg. Serve immediately.


Calories: 329kcal | Carbohydrates: 51g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 209mg | Potassium: 496mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1278IU | Vitamin C: 13mg | Calcium: 114mg | Iron: 4mg