Creamy Asparagus Pasta
Recipe from EatingWell

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.



by 2  people


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

Directions
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.
2.
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.
3.
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.
Nutrition information
Per Serving: cal. (kcal) 359, Fat, total (g) 10, chol. (mg) 18, sat. fat (g) 4, carb. (g) 55, Monosaturated fat (g) 4, fiber (g) 7, pro. (g) 18, vit. C (mg) 12, sodium (mg) 602, Potassium (mg) 467, calcium (mg) 303, Vegetables () 1, Starch () 3, Lean Meat () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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