Lemony Asparagus Pasta

Nutrition: Per serving: 396 calories; 12 g fat ( 6 g sat , 4 g mono ); 27 mg cholesterol; 54 g carbohydrates; 21 g protein; 6 g fiber; 604 mg sodium; 396 mg potassium.

Lemony Asparagus Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    ounces whole-wheat penne pasta, (about 1½ cups)

  • ½

    bunch asparagus, trimmed and cut into ¾-inch pieces

  • ¾

    cup whole milk

  • 2

    teaspoons whole-grain mustard

  • 2

    teaspoons all-purpose flour

  • teaspoon salt

  • ¼

    teaspoon freshly ground pepper

  • 1

    teaspoon extra-virgin olive oil

  • 2

    tablespoons minced garlic

  • 1

    teaspoon minced fresh tarragon, or ¼ teaspoon dried

  • ¼

    teaspoon freshly grated lemon zest

  • 1

    teaspoon lemon juice

  • ½

    cup freshly grated Parmesan cheese, divided

Directions

1. Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot. 2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, 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. 3. Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.


Nutrition

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