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Creamy Asparagus Pasta

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Lemon zest ties all the flavors together in this light and creamy pasta. Serve with fresh mozzarella and cherry tomatoes tossed with fresh basil, balsamic vinegar and olive oil.

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Rate this recipe 4.4/5 (22 Votes)

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 teaspoons whole-grain mustard
  • 4 teaspoons flour
  • 1/2 teaspoon alt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons garlic, minced
  • 2 teaspoons fresh tarragon, minced or 1/2 teaspoon dried
  • 1 teaspoon lemon zest, freshly grated
  • 2 teaspoons lemon juice
  • 1/2 cup Parmesan cheese, grated, divided

Details

Preparation time 35mins
Cooking time 35mins
Adapted from cooking.com

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.


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