Lemony Asparagus Pasta
Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.
Prep Time:
35 mins
Total Time:
35 mins
Servings:
2 servings, 1 1/2 cups each
Ingredients
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4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
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1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
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3/4 cup whole milk
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2 teaspoons whole-grain mustard
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2 teaspoons all-purpose flour
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1/8 teaspoon salt
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1/4 teaspoon freshly ground pepper
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1 teaspoon extra-virgin olive oil
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2 tablespoons minced garlic
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1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
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1/4 teaspoon freshly grated lemon zest
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1 teaspoon lemon juice
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1/2 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 information
Calories 396, Total Fat 12 g, Saturated Fat 6 g, Monounsaturated Fat 4 g, Cholesterol 27 mg, Sodium 604 mg, Carbohydrate 54 g, Fiber 6 g, Protein 21 g, Potassium 396 mg. Daily Values: Vitamin A 15%, Vitamin C 15%, Calcium 40%. Exchanges: Starch 3,Vegetable 1,Whole Milk 0.5,Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
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