Recipes Creamy Asparagus Pasta (Entree, Vegetarian)

Number of Servings
    • 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



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. 

Nutrition Information

 Calories: 359; Fat: 10g; Cholesterol: 18mg; Carbohydrate: 55g; Fiber: 7g; Protein: 18g; Sodium: 602mg