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Creamy Asparagus Pasta

Source: © EatingWell Magazine
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Rating: 4   Reviews: 3 See Reviews
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Active Time:  35 Minutes
Total Time:  35 Minutes
  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.
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
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
Part of These Recipe Collections Find Similar Recipes »
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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: 4g
Fiber: 7g
Cholesterol: 18mg
Sodium: 602mg
% Cal. from Fat: 25%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Elaine, PA Reviewed: 02/24/2013
I would add two cups of cubed cooked chicken to add more protein to the meal.
22 people gave this Cheers. Click here to Cheer this review. Report Violation
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