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Creamy Asparagus Pasta

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Source: © EatingWell Magazine

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Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  4 servings, 1 1/2 cups each

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.

RECIPE INGREDIENTS

8 ounces whole-wheat penne pasta

1 bunch asparagus, trimmed and cut into 3/4-inch pieces

1 1/2 cups whole milk

4 teaspoons whole-grain mustard

4 teaspoons flour

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 teaspoons extra-virgin olive oil

3 tablespoons minced garlic

2 teaspoons minced fresh tarragon or 1/2 teaspoon dried

1 teaspoon freshly grated lemon zest

2 teaspoons lemon juice

1/2 cup grated Parmesan cheese, divided

Creamy Asparagus Pasta Recipe at Cooking.com

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DIRECTIONS

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

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Nutrition Facts per Serving
Yield: 4 servings, 1 1/2 cups each

Calories:

359

Fat. Total:

10g

Protein:

18g

Carbohydrates, Total:

55g

Fat, Saturated:

Fiber:

Cholesterol:

18mg

Sodium:

602mg

% Cal. from Fat:

25%

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