Asparagus Penne

By jeknudson

Add grilled chicken to this one for a full meal deal!!

Ingredients

• Salt
• 1 lb thin asparagus, trimmed of ends
• 1 lb whole wheat penne pasta
• 1 tbsp EVOO
• 2 tbsp butter
• 2 large garlic cloves, minced
• 2 tblsp all-purpose flour
• 3/4 cup veggie or chicken stock
• 3/4 cup half-and-half (sometimes I substitute 2 tbsp low fat sour cream and 1% milk to make up this volume)
• 2 tbsp dijon mustard
• 2 tbsp grated lemon zest
• Black pepper
• 2 tbsp fresh tarragon, finely chopped, a couple of sprigs
• Juice of 1 lemon
• Grated Parmigiano-Reggiano

Preparation

Step 1

Boil asparagus in salted water 2 minutes. Remove, drain and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.

Add EVOO and butter to skillet over medium heat. When melted, add garlic and gently cook for 2-3 minutes, then sprinkle the flour into the pan and cook 1 minute, stirring. Whisk in the stock, half-and-half, mustard, and lemon zest. Season the sauce with salt, pepper and tarragon, and cook for 2-3 minutes to thicken. Add the lemon juice and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.