Creamy Asparagus Pasta
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.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
4 servings, 1 1/2 cups each
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
Calories 359, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Cholesterol 18 mg, Sodium 602 mg, Carbohydrate 55 g, Fiber 7 g, Protein 18 g, Potassium 467 mg. Daily Values: Vitamin C 20%, Calcium 30%. Exchanges: Starch 3, Vegetable 1, Lean Meat 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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