Recipe of the Week: Creamy Asparagus Pasta

Source from Everyday Health

Lemon zest ties all the flavors together in this light pasta dish.

Ingredients

  • 8 ounce(s) pasta, penne, 100% whole-wheat
  • 1 bunch(es) asparagus, trimmed and cut into 3/4-inch pieces
  • 1 1/2 cup(s) milk, whole
  • 4 teaspoon mustard, whole-grain
  • 4 teaspoon flour, all-purpose
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, black ground
  • 2 teaspoon oil, olive, extra-virgin
  • 3 tablespoon garlic, minced
  • 2 teaspoon tarragon, fresh, minced, or 1/2 teaspoon dried
  • 1 teaspoon lemon zest
  • 2 teaspoon lemon juice
  • 1/2 cup(s) cheese, grated Parmesan, divided

Preparation

1. 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.

2. 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.

3. 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.
4. 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.