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Lemony Asparagus Pasta

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  2 servings, 1 1/2 cups each
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.
RECIPE INGREDIENTS
4 ounces  whole-wheat penne pasta (about 1 1/2 cups)
1/2 bunch  asparagus, trimmed and cut into 3/4-inch pieces
3/4 cup  whole milk
2 teaspoons  whole-grain mustard
2 teaspoons  all-purpose flour
1/8 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 teaspoon  extra-virgin olive oil
2 tablespoons  minced garlic
1 teaspoon  minced fresh tarragon or 1/4 teaspoon dried
1/4 teaspoon  freshly grated lemon zest
1 teaspoon  lemon juice
1/2 cup  freshly grated Parmesan cheese, divided
Lemony Asparagus Pasta Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   2 servings, 1 1/2 cups each
Calories: 396
Fat. Total: 12g
Protein: 21g
Carbohydrates, Total: 54g
Fat, Saturated: 6g
Fiber: 6g
Cholesterol: 27mg
Sodium: 604mg
% Cal. from Fat: 27%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Veronica Reviewed: 06/01/2009
Perfect for Two
I served this for dinner a few nights ago and will add it to my recipes as "a keeper". It was perfect! I am so happy to find something that is easy, healthy and "perfect for 2 people". Will make again and again.
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