Toss chopped asparagus spears with raw dry penne, coupled with 3 ingredients, into a glass baking dish for a spring dinner that’s my default when I don't know what to make

This oven-baked lemon asparagus pasta is the kind of simple, no-fuss dinner I lean on when I’m staring into the pantry at 5 p.m. with no plan. Everything happens in one glass baking dish: you toss chopped asparagus spears with raw dry penne and just three more ingredients, slide it into the oven, and let the pasta cook right in a bright, lemony cream. It feels like spring on a plate, but it uses basic grocery-store staples and doesn’t ask you to stand over the stove. It’s cozy enough for a weeknight with the kids and pretty enough to set out for company with a salad on the side.

Serve this lemon asparagus pasta straight from the glass baking dish while it’s still hot and creamy. A simple green salad with a light vinaigrette or a bowl of cherry tomatoes dressed with olive oil and salt balances the richness nicely. Warm garlic bread or a crusty baguette is perfect for soaking up the extra sauce. If you like, add a plate of sliced grilled chicken or rotisserie chicken on the table so everyone can top their own bowl. A squeeze of extra lemon at the table and a sprinkle of black pepper make it feel a little special without any extra work.

Servings: 4

8 ounces raw dry penne pasta

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with a little oil or nonstick spray to help prevent sticking.

Add the raw dry penne pasta directly into the glass baking dish and spread it into an even layer.

Add the chopped asparagus pieces on top of the dry penne. Use your hands to toss the asparagus and pasta together right in the dish so they’re evenly mixed. This is the moment that should look like that close-up process shot: hands tossing the raw penne and bright green asparagus together in the glass dish.

In a medium bowl or large measuring cup, whisk together the half-and-half, lemon zest, lemon juice, and 1 teaspoon kosher salt until the mixture looks smooth and combined.

Pour the lemon cream mixture evenly over the pasta and asparagus in the baking dish. Use a spoon or your hands to gently press everything down so the pasta is mostly submerged in the liquid. It’s okay if a few pieces poke out.

Cover the glass baking dish tightly with foil, making sure to crimp the edges so steam can’t easily escape. This helps the pasta cook through.

Bake the covered dish for 30 minutes. Carefully remove the foil (watch out for steam), then give the pasta and asparagus a good stir to loosen any pieces that may be sticking together or to the bottom.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, stirring once more halfway through, until the pasta is tender and the sauce has thickened slightly. If the pasta looks too dry before it’s fully cooked, stir in a splash of hot water or more half-and-half and continue baking a few minutes.

Taste and adjust the seasoning with a little more salt or an extra squeeze of lemon if you like it brighter. Let the pasta rest for 5 minutes before serving so the sauce can settle and cling to the penne.

Spoon into bowls and serve warm. If your family likes, you can pass extra lemon wedges and black pepper at the table.

For picky eaters, you can chop the asparagus into smaller pieces so it blends in more with the pasta, or mix in a handful of frozen peas during the last 10 minutes of baking for a sweeter flavor. If your crew prefers a richer dish, stir in 1/2 cup of shredded Parmesan or mozzarella right after baking and let it melt into the hot pasta. To add protein without extra cooking, toss in 1 cup of cooked, shredded rotisserie chicken with the pasta and asparagus before baking. For a lighter version, you can swap half of the half-and-half for low-sodium chicken broth; the sauce will be a bit thinner but still creamy and lemony. If you like a little crunch, sprinkle toasted breadcrumbs on top just before serving. This recipe also adapts well to other veggies you have on hand—thinly sliced bell peppers or halved cherry tomatoes can be added along with the asparagus, keeping the same toss-everything-in-a-glass-dish method that makes this my default spring dinner when I don’t know what to make.