Gluten Free Lemon and Asparagus Pasta

With tender asparagus and pasta in a light lemon cream sauce, this gluten free lemon and asparagus pasta makes the perfect dish for any occasion!



  • Olive oil
  • 1 lb. asparagus spears, chopped into thirds
  • 1 1/2 Tbsp. butter
  • 1 - 2 cloves of garlic, minced
  • 1 Tbsp. flour
  • 1 c. milk (or 3/4 c. cream and omit half and half)
  • 2 Tbsp. half and half
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 Tbsp.)
  • 6 oz. gluten free pasta
  • Optional: 2 cups of shredded chicken
  • Optional: Parmesan or queso fresco cheese


  • Heat a large skillet with 1 Tbsp. of olive oil over medium-high heat. Sauté the asparagus for 4-6 minutes, seasoned with salt and pepper. Remove from the skillet and set aside.
  • Heat pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
  • In the same skillet as the asparagus, add the butter and garlic over medium heat. Once butter is melted, whisk in the flour. Allow to cook for 1-2 minutes. Then, whisk in the milk/cream/half-and-half. Bring to a boil and allow to cook for 4-6 minutes, until sauce begins to thicken. Turn off the heat. Next, stir in the lemon zest and lemon juice. Don't forget to season with salt and pepper.
  • Stir in about 1/4 cup of pasta water with the sauce. Then, add drained pasta and asparagus and stir. You can also stir in a cooked protein (chicken, shrimp, salmon...) Add more pasta water, if desired. Stir in or garnish with Parmesan cheese (or queso fresco.)