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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
2 teaspoons lemon juice |
1 bunch asparagus, trimmed and cut into 3/4-inch pieces |
3 tablespoons minced garlic |
2 teaspoons extra virgin olive oil |
4 teaspoons flour |
1/2 cup grated parmesan cheese |
1 teaspoon freshly grated lemon zest |
4 teaspoons whole grain mustard |
1/2 teaspoon salt |
8 ounces whole wheat penne |
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon |
1 1/2 cups whole milk |
1/2 teaspoon fresh ground pepper |
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.
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