Contributed By: iamalion
Eating Well Serves Two
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.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2
Special Features: Vegetarian
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
4 ounces Whole wheat penne pasta
1/2 bunch Asparagus, trimmed and cut into 3/4 inch pieces
3/4 c Milk
2 tsp Whole-grain mustard
2 tsp All purpose flour
1/8 tsp Salt, to taste
1/4 tsp Freshly ground pepper
1 tsp Extra-virgin olive oil
2 Tbls minced garlic
1 tsp Minced fresh tarragon or 1/4 tsp dried
1/4 tsp Freshly grated lemon zest
1 tsp Lemon juice
1/2 c Freshly grated Parmesan, divided
Preparation
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 think, 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.
Cook's Notes
Nutrition Information
Calories: 396
;
Total Fat: 12
;
Saturated Fat: 6
;
Carbohydrates: 54
;
Protein: 21
;
Calcium: 40%
;
Sodium: 604
;
Fiber: 6