Creamy Asparagus Pasta

By KennySD

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

Ingredients

• 8 ounces whole-wheat penne pasta
• 1 bunch asparagus, trimmed and cut into 3/4-inch pieces
• 1 1/2 cups whole milk
• 4 tsp whole-grain mustard
• 4 tsp flour
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 tsp extra-virgin olive oil
• 3 tbs minced garlic
• 2 tsp minced fresh tarragon or 1/2 tsp dried
• 1 tsp freshly grated lemon zest
• 2 tsp lemon juice
• 1/2 cup grated Parmesan cheese, divided

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.