Creamy Asparagus Pasta
By sandiB2010
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.
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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