Recipe Detail

Asparagus and Pasta with Lemon Sauce

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Number of Servings:


  1. 4 ounces - whole wheat penne pasta about 1-1/2 cups
  2. 1/2 bunches - asparagus trimmed, cut into 3/4-inch pieces
  3. 3/4 cups - whole milk
  4. 2 teaspoons - whole grain mustard
  5. 2 teaspoons - flour
  6. 1/8 teaspoons - salt
  7. 1/4 teaspoons - freshly ground black pepper
  8. 1 teaspoons - extra-virgin olive oil
  9. 2 tablespoons - garlic minced
  10. 1 teaspoons - minced fresh tarragon or 1/4 tsp dried
  11. 1/4 teaspoons - freshly grated lemon zest
  12. 1 teaspoons - lemon juice
  13. 1/2 cups - freshly grated parmesan cheese divided


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.
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.
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.


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