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Asparagus Pasta (No-Sauce Version)

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A light yet creamy penne dish where tender asparagus and bright lemon zest mingle in a velvety mustard-scented sauce, finished with Parmesan for a fresh springtime meal.

Ingredients

Scale
  • 8 oz whole-wheat penne pasta
  • 1 bunch asparagus, trimmed and cut into 3⁄4-inch pieces
  • 1 ½ cups whole milk
  • 4 tsp whole-grain mustard
  • 4 tsp all-purpose flour
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tsp extra-virgin olive oil
  • 3 Tbsp minced garlic
  • 2 tsp minced fresh tarragon (or ½ tsp dried)
  • 1 tsp freshly grated lemon zest
  • 2 tsp lemon juice
  • ½ cup grated Parmesan cheese, divided

Instructions

  1. Bring a large pot of salted water to a boil. Add the penne and cook 3 minutes less than package directions. Add the asparagus; cook 3 minutes more, or until pasta and asparagus are just tender. Drain and return to the pot.
  2. Meanwhile, whisk together the milk, mustard, flour, salt and pepper in a bowl. Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic; sauté 30 seconds to 1 minute until fragrant. Whisk in the milk mixture; bring to a simmer, stirring constantly, until thickened, 1–2 minutes. Stir in the tarragon, lemon zest and lemon juice.
  3. Pour the sauce over the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is creamy and coats the pasta, 1–2 minutes. Stir in ¼ cup Parmesan. Divide among 4 bowls and sprinkle with the remaining ¼ cup Parmesan.

Notes

  • Make it a meal by pairing with a salad of fresh mozzarella, cherry tomatoes, basil, balsamic vinegar and olive oil.
  • For extra brightness, garnish each bowl with a pinch of additional lemon zest just before serving.

Nutrition

Keywords: asparagus pasta, lemon pasta, spring pasta, vegetarian dinner, creamy penne

Find it online: https://recipesfoodeasy.com/asparagus-pasta-no-sauce-version/