When springtime rolls around, I find myself craving lighter meals filled with fresh vegetables. It’s just part of the season! As everything in the garden begins to grow, I want what’s on the plate to reflect that. This Asparagus & Cherry Tomato Pasta is exactly that kind of dish.
I often double this recipe so we have plenty for a few days. When we have been working in the garden, doing yard work, or tending to plants in the greenhouse, it’s nice to come in and have something ready to go. We both enjoy it straight out of the fridge, but it reheats well too – more on that below.
Instead of a heavy cream sauce, a bit of starchy pasta water and freshly grated Parmesan create a silky, light coating that lets every ingredient shine. The asparagus brings a fresh seasonal quality, the cherry tomatoes add sweetness and color, the bacon brings just enough richness to balance it all, and a pinch of crushed red pepper with a squeeze of lemon at the end give it that bright, garden-inspired finish.
Why You’ll Love This Asparagus & Cherry Tomato Pasta
A handful of simple ingredients come together and are perfect for either a weeknight dinner or serving company.
It’s restaurant-worthy. Crispy bacon, fresh asparagus, burst cherry tomatoes, a squeeze of lemon, and a generous finish of freshly grated Parmesan all come together in one skillet.
One skillet does most of the work. Beyond boiling the pasta, everything happens in a single pan. Less cleanup & more flavor. The bacon drippings left in the skillet become the base for cooking the vegetables.
The pasta water is your secret weapon. Transferred directly from the pot with tongs, the linguine carries just enough starchy water into the skillet to create a light, silky coating that ties everything together without a heavy sauce.
A squeeze of fresh lemon right before serving cuts through the richness of the bacon and Parmesan and lifts every flavor in the dish.
It works with whatever pasta you have. Linguine is the first choice here, but this dish is flexible. Nearly any pasta shape will work, including spaghetti and cheese-stuffed tortellini
Ingredients
Linguine: Half a standard package is the right amount.
Asparagus: One full bunch, trimmed and cut into large 2-inch pieces. Remove the woody bottom inch and a half to two inches and discard. Keep the pieces on the larger side so they hold their own in the dish.
Bacon: Ten strips, cooked until crispy then cut into bite-size pieces with kitchen scissors – easier and less messy than a knife on raw bacon.
Cherry tomatoes: Halved so they soften quickly and release their juices into the pan. Use the ripest ones you can find.
Large onion: Chopped into large pieces so it softens without disappearing into the pasta.
Garlic: Five cloves, minced and added after the vegetables so it stays fragrant without burning.
Freshly grated Parmesan: Always grate from a block. Pre-shredded has a coating that prevents smooth melting.
Salt, cracked black pepper, and crushed red pepper flakes: Added with the garlic to season the base.
Reserved pasta water: The starchy cooking water creates the light, silky coating that ties the whole dish together.
Fresh lemon juice: Added right at the end. It brightens every flavor and cuts through the richness of the bacon and Parmesan.
Fresh basil or parsley: Scattered over the top just before serving. Either works!
How to Make Asparagus & Cherry Tomato Pasta
Cook the pasta. Start your water first, generously salted. By the time it boils and the pasta cooks, everything else will be right on schedule. Reserve a cup or two of pasta water before draining, and keep the linguine in the pot so you can transfer it directly with tongs.
Cook the bacon. Cook strips over medium heat until crispy, then remove to a paper towel-lined plate. Once cool, cut into pieces with kitchen scissors (much easier and less messy than cutting with a knife).
Sauté the vegetables. Cook in the bacon drippings – this is where a lot of the flavor lives! Onion first, then asparagus, then cherry tomatoes. Keep the pieces large so nothing disappears into the pasta.
Add garlic and seasonings. Stir in the garlic, salt, pepper, and red pepper flakes. Thirty seconds is all it needs. Just until fragrant.
Return the bacon and add the pasta. Toss the bacon back in, then transfer the linguine directly from the pot using tongs. Add splashes of pasta water until you get a light, silky coating.
Finish with lemon and Parmesan. Lemon goes in last since it loses its brightness quickly when cooked. Toss in one cup of Parmesan, plate immediately, and top with the remaining Parmesan and fresh cut herbs.
Tips for the Best Asparagus Cherry Tomato Pasta
Cook the bacon whole, then cut. Raw bacon is difficult and messy to cut. Cook the strips first until crispy, then use kitchen scissors to cut them into pieces. It’s faster, cleaner, and gives you more even pieces.
Keep everything on the larger side. Cut the bacon, onion, and asparagus into large bite-size pieces. Too small and they disappear into the pasta.
Do not overdo the pasta. Eight ounces is the right amount for this dish. More pasta tips the balance away from the vegetables and bacon and makes the whole thing feel heavy rather than fresh.
Transfer pasta with tongs, not a colander. Moving the linguine directly from the pot into the skillet carries some of that starchy pasta water along naturally.
Grate your own Parmesan. Freshly grated Parmesan from a block melts smoothly and evenly into the pasta. Pre-shredded has a coating that prevents clean melting. It is worth the extra few minutes of prep!
Variations Worth Trying
Swap the noodle. This dish works with almost any pasta shape: rigatoni, penne, farfalle, or spaghetti. For a heartier meal, try it with cheese-stuffed tortellini.
Add mushrooms. Sliced cremini or baby bella mushrooms sautéed alongside the onion add an earthy richness that pairs wonderfully with the bacon.
Go meatless. Skip the bacon and use a good quality olive oil in its place. Add a pinch of smoked paprika to the vegetables to bring in a little of that smoky depth.
Add a splash of white wine. Deglaze the skillet with a splash of dry white wine after the tomatoes before adding the garlic. It adds another layer of flavor that makes this feel even more restaurant-worthy.
Finish with burrata. Place a ball of fresh burrata in the center of the plated pasta right before serving. It melts into the hot pasta as you eat and adds a stunning creamy richness.
How to Serve Asparagus & Cherry Tomato Pasta
Straight from the skillet set in the middle of the table with tongs for a casual, family-style dinner.
With crusty bread on the side to soak up every bit of the lemony, Parmesan-coated pan sauce.
With a simple green salad dressed lightly with olive oil and lemon to keep the freshness going alongside the pasta.
Wine pairing: A crisp Pinot Grigio or a light Sauvignon Blanc complements the lemon and fresh vegetables. A light Pinot Noir also works well alongside the bacon.
In the mood for something creamier? Try my Creamy Bacon and Broccoli Pasta for a richer pasta night option.
Frequently Asked Questions
Can I make this vegetarian?
Yes. Substitute a couple of tablespoons of good quality olive oil for the bacon drippings and cook the vegetables in that instead. A pinch of smoked paprika stirred in with the garlic and seasonings brings in a little of that smoky quality without the meat.
How do I keep the asparagus from getting mushy?
Two things help here: cutting the asparagus into larger pieces, and not overcooking it in the skillet. Three to four minutes over medium heat with frequent tossing is enough. It will continue to cook slightly once the pasta goes in, so pulling it while it still has a little bite to it is exactly right.
Can I add protein beyond bacon?
Of course! Grilled chicken sliced over the top is a natural addition. Shrimp sautéed briefly in the skillet before the vegetables also works great. Italian sausage crumbled and browned in place of or alongside the bacon is another wonderful direction.
Garden Asparagus & Cherry Tomato Pasta
Equipment
- Large skillet
- large stockpot
- tongs
- kitchen scissors or knife
- cheese grater
Ingredients
- 8 oz linguine (half a standard package)
- 10 slices bacon
- 1 large onion (chopped)
- 1 bunch asparagus (woody ends trimmed and discarded, cut into 2-inch pieces)
- 1 ½ cups cherry tomatoes (halved)
- 5 garlic cloves (minced)
- ½ tsp salt
- ½ tsp cracked black pepper
- ½ tsp crushed red pepper flakes
- juice of 1 lemon
- 1 ½ cups freshly grated Parmesan cheese (divided)
- pasta water (reserved from cooking)
- fresh basil or parsley (chopped, for serving)
Instructions
- Bring a large pot of generously salted water to a boil. Cook the linguine according to the package directions. Before draining, reserve a cup or two of the starchy pasta water. Keep the pasta in the pot and use tongs to transfer it directly into the skillet in Step 6.
- In a large skillet over medium heat, cook the bacon strips until crispy. Remove and place on a paper towel-lined plate to drain. Let cool slightly, then cut into bite-size pieces using kitchen scissors.
- Return the skillet to medium heat, leaving about 2 tablespoons of bacon drippings in the pan. Add the chopped onion and cook for 2 to 3 minutes until it begins to soften. Add the asparagus and cook for 3 to 4 minutes, tossing often. Stir in the cherry tomatoes and cook for another 2 to 3 minutes, just until they begin to soften and release a bit of their juices.
- Stir in the minced garlic, salt, cracked black pepper, and crushed red pepper flakes. Cook for about 30 seconds, stirring, until the garlic is fragrant.
- Add the crispy bacon pieces back into the skillet and toss everything together.
- Using tongs, transfer the linguine directly from the pasta pot into the skillet. Toss everything together, adding splashes of pasta water as needed to create a light, silky coating.
- Squeeze the juice of one lemon over the pasta and toss quickly. Add one cup of the freshly grated Parmesan and toss gently with the tongs until it melts into the pasta.
- Plate immediately and top with the remaining Parmesan and fresh basil or parsley leaves. Serve right away while everything is hot.
Notes
Make ahead:
- Bacon can be cooked and cut up to 2 days ahead and refrigerated.
- Asparagus can be trimmed and cut ahead and stored in the refrigerator.
- Best assembled and served fresh — pasta absorbs the sauce quickly as it sits.
How to store:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The pasta will absorb the sauce as it sits, so add a splash of water when reheating.
- We enjoy this cold straight from the fridge. It’s that good as a leftover.
How to reheat:
- Reheat in a skillet over medium-low heat with a splash of water, tossing until warmed through.
- Microwave in 30-second intervals with a damp paper towel over the dish to retain moisture.
- Add a fresh squeeze of lemon and a little extra Parmesan after reheating to freshen it up.
Freezing:
- Freeze in flat Ziploc freezer bags for up to 2 months. Flat bags stack neatly and take up far less freezer space than containers.
- Lay bags out in the morning to thaw at room temperature by dinnertime.
- Alternatively, thaw overnight in the refrigerator.
Did You Make This Recipe?
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