Cook Time: 25 minutes
Servings: 2
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  • 4 ounces penne pasta
  • 1 roma tomato
  • 1/4 cup panko bread crumbs
  • 1/2 teaspoon chili flakes
  • 1/4 cup parmesan cheese
  • 12 each asparagus
  • 1 lemon
  • 1/4 cup sliced almonds
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 2 each scallion


  • Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until pasta is al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (per 2 servings). 1 cup if scaling up to 4 servings), then drain.
  • While pasta cooks, prepare the other ingredients. Trim and discard woody ends from asparagus. Cut the stalks crosswise into 1-inch pieces. Dice tomato. slice the scallions, separating green from white. Zest the lemon and then cut the lemon into quarters.
  • Melt 1 tablespoon of butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat and stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl.
  • Heat 3 of olive oil in same pan over medium-high heat. Add asparagus and the scallion whites and cook, stirring, until bright green and tender, 2-4 minutes.
  • Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.
  • Turn the heat down to low. Add 2 tablespoons butter (4 TBSP for 4 servings), Parmesan cheese, reserved pasta water, half the green scallion, remaining lemon zest, and as much chili flakes as you like to pan. Cook, stirring, until pasta is coated in sauce, 1-2 minutes.
  • Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste.
  • Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Garnish with scallion greens. Serve with remaining lemon wedges on the side.


Calories: 621 kcal | Carbohydrates: 52 g