This pasta with asparagus and cherry tomatoes is everything you love about spring in one cozy, colorful dish. Fast, fresh, and full of heart, it brings a little joy to every bite.
Whip it up for someone special (yourself counts!) and sip something sparkly while you enjoy. You’ve more than earned this delicious moment.
Meet your new favorite warm-weather go-to: cherry tomato and asparagus pasta! It’s light but satisfying, easy to whip up but impressive enough to serve at your next patio dinner party. Plus, it’s totally customizable and works whether you’re feeding picky eaters or your most gourmet foodie friends.
Spring and early summer are prime time for this dish. It’s when asparagus is at its peak—vibrant, crisp, and just begging to be center stage. Cherry tomatoes? They’re popping off the vines with juicy sweetness and a natural burst of sunshine in every bite. Together, they bring a rainbow of flavor and color that practically screams, "Let’s eat outside!"
The beauty of asparagus and tomato pasta is its simplicity. This is not one of those dishes that require a culinary degree or obscure ingredients. If you can boil water and stir a pan, you’re golden.
Whether you're trying to get more veggies in, searching for Meatless Monday ideas, or just craving a fast and fresh dinner, this pasta hits the spot every time.
Whether you're trying to get more veggies in, searching for Meatless Monday ideas, or just craving a fast and fresh dinner, this pasta hits the spot every time.
And if you’re in the mood to keep the pasta party going, try a creamy elote chicken pasta salad, a truffled mushroom fettuccine, or a zingy veggie-loaded primavera pasta. There’s a pasta for every craving, and honestly, life’s just better with noodles on the menu!
Why this recipe works
1. It’s ridiculously easy to make
2. It’s packed with veggies but tastes like comfort food.
Pro Tip: Choosing Your Asparagus
Go for stalks that are firm, straight, and vibrantly green. The tips should be tightly closed and not mushy or frayed. Thin stalks cook faster and are a bit more tender, while thicker ones bring more texture and bite. Just snap off the woody ends (they naturally break where tender starts) and you’re ready to roll.
And here’s the thing about asparagus: it’s a nutritional powerhouse! High in fiber, folate, and vitamins A, C, and K, it’s also great for your gut and skin. Bonus: it’s low in calories and high in water content, making it perfect for warm-weather meals that won’t weigh you down.
How to make tomato asparagus pasta
The recipe is easy to make, but make note of two things: The heads and stalks of the asparagus are cooked separately. While one goes straight into the sauce, the other is blanched for 30 seconds with the pasta.
Step 1: Trim asparagus
First, cut off the woody parts of the asparagus. These are usually at the end and are 1-2 inches long. After that, cut the stem into 1-2 inch equal parts, leaving the tips intact.
We will cook the stems and tips separately.
Step 2: Make the sauce & cook pasta
Step 2 a- Boil a pot of water with salt. The water should taste like seawater. Add the pasta and let it cook. Keep ¼ cup of pasta water aside.
Once it reaches the al dente (just before cooked ), add the asparagus stems. Wait for 30 seconds before draining it all.
Step 2b - Meanwhile, heat a pan. Add olive oil and minced garlic. Follow this up with the halved tomatoes. Cook the tomatoes until mushy. Use a turner to squish the tomatoes a bit. Add heavy cream and Italian seasoning. Stir the sauce.
Add the asparagus tips along with the cooked pasta that also has the asparagus stems.Mix it all together.
Garnish with parmesan cheese and serve hot. This tomato and asparagus pasta has “crowd-pleaser” written all over it. Whether you’re cooking solo, feeding the fam, or impressing guests, it checks all the boxes: flavor, color, simplicity, and seasonal vibes.
💡Tips & Tricks for Pasta Perfection
- Use pasta water to create a silky sauce—it’s liquid gold!
- Parmesan rinds can be simmered in the pasta water or sauce for bonus umami.
- Vegan? Skip the heavy cream and sub with cashew cream instead
- High protein - skip the heavy cream and use blended cottage cheese instead.
Storage + Make-Ahead Tips
Store leftovers in an airtight container in the fridge for up to 4 days. It’s great cold or warmed up with a splash of olive oil or water to loosen things up.
Make ahead: Cook the pasta and sauce in advance. Store them separately, and toss together just before serving for max freshness.
Freezing? Not ideal. The veggies lose their snap, and the texture goes a bit mushy. Stick to fridge storage for best results.
Tips for perfect asparagus
Don’t overcook the asparagus! Keep it slightly crisp for that perfect tender-crunch texture.
Serving Suggestions: From Casual Nights to Fancy Feasts
Cherry tomato and asparagus pasta is versatile enough for weeknight dinners and stylish enough for entertaining.
- Dinner Party? Serve it in a big white bowl with crusty bread and a simple arugula salad.
- Picnic Ready? Chill it and serve as a cold pasta salad with extra lemon juice and fresh herbs.
- Meal Prep Magic: Pack it in containers and enjoy all week. It reheats beautifully!
Want to jazz it up? Add grilled shrimp, lemon-marinated chicken, or a soft-boiled egg on top for a bit of protein flair.
Tomato and asparagus pasta
Ingredients
- 16 ounces Cherry tomatoes halved ; 4 cups
- 16 ounces Asparagus halved ; 2 bunches
- 16 ounces Pasta Spaghetti or any other pasta
- 1 tablespoon Olive oil
- 6-7 cloves Garlic minced
- 2 tablespoon Italian seaoning
- 1 Cup Heavy cream
- ¼ cup Parmesan for garnish
Instructions
Trim asparagus
- Line up a bunch of asparagus spears and cut off the tough ends (about 1 to 2 inches from the bottom) with a sharp knife. If you're not sure where the woody part ends, do one snap test first and then trim the rest to match.
- After that, cut the stem into 1-2 inch equal parts, leaving the tips intact.
Cook pasta
- In a pot, boil water and 1 tablespoon of salt.
- Add the pasta and cook untill its just cooked.R eserve ½ cup of pasta water.
- Add the asparagus stems(not the heads) to it. Wait for 30 seconds before draining all the water.
Make sauce
- Meanwhile, heat a pan. Add olive oil.
- To this, add the minced garlic and halved tomatoes.Cook until tomatoes turn mushy.Use a turner or a spatula to crush some of the tomatoes.
- Add the heavy cream, salt and italian seasoning. Mix it up and the sauce is ready.
Assembly
- To the sauce, add the asparagus tips.
- Next, Add the drained pasta and asparagus stems. Give it all a mix.
- Garnish with parmesan cheese and serve hot.
Notes
- Asparagus- Go for stalks that are firm, straight, and vibrantly green. The tips should be tightly closed and not mushy or frayed. Thin stalks cook faster and are a bit more tender, while thicker ones bring more texture and bite. Just snap off the woody ends (they naturally break where the tender starts) and you’re ready to roll.
- The recipe can be halved quite easily.
- You can load this up with more veggies like corn, peas, sugar snap peas and peppers.
Tips and Tricks
-
- Use pasta water to create a silky sauce—it’s liquid gold!
- Parmesan rinds can be simmered in the pasta water or sauce for bonus umami.
- Vegan? Skip the heavy cream and sub with cashew cream instead.
- High protein - skip the heavy cream and use blended cottage cheese instead.
Nutrition
Wine Pairings: Sip in Style 🍷✨
This light, veggie-forward dish pairs like a dream with chilled wines. Here are a few favorites:
- Sauvignon Blanc – Zippy, citrusy, and herbaceous, it plays beautifully with asparagus and lemon.
- Pinot Grigio – Crisp and clean, it won’t overpower the delicate tomato and asparagus flavors.
- Rosé – Light, fruity, and summer in a glass. Yes, please.
- Chardonnay (unoaked) – Offers richness without being too heavy. Great if you’ve added cheese or creamy elements.
Skip bold reds—they’ll overpower the freshness. Think light, bright, and breezy
FAQs (Frequently Asked Questions) for tomato and asparagus pasta
Yes! This dish works well with short pastas like penne, fusilli, or farfalle, as well as long noodles like spaghetti or linguine. Choose your favorite or what you have on hand.
Look for firm, bright green spears with closed tips. Avoid limp or shriveled stalks.
Usually, no! If the stalks are thick, you can peel the bottom inch or two. Thin asparagus spears don’t need peeling—just trim the woody ends.
Absolutely. Tomatoes are slightly firmer but still juicy and sweet. Just dice them into 1 inch pieces and use in the same way.
Yes! Add grilled chicken, shrimp, or even white beans to make this a heartier meal. It’s a flexible base for lots of add-ins.
Yes! The cherry tomato and heavy cream sauce is usually a hit with kids. You can cut the veggies smaller or use a cheese topping to entice picky eaters.
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