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EatingWell


6
4
What's This?
Serving size 4
Total Time

Ingredients

8 oz whole-wheat penne pasta1 ½ cup 1 bunch asparagus, trimmed and cut into 3/4-inch pieces4 tsp whole milk4 tsp whole-grain mustard½ tsp flour½ tsp salt2 tsp freshly ground pepper3 Tbsp extra virgin olive oil2 tsp minced garlic1 tsp minced fresh tarragon or 1/2 teaspoon dried2 tsp freshly grated lemon zest½ cup lemon juice grated Parmesan cheese, divided

Directions

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. 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.

3. 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 Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 359 15%
  • Calories from fat 90 20%
  • Total Fat 10gm 6%
  • Saturated Fat 4gm 25%
  • Monounsaturated Fat 4gm 18%
  • Sodium 602mg
  • Total Carbohydrates 55gm
  • Fiber 7gm
  • Protein 18gm
  • Cholesterol 18mg 7%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, Low Calorie, Vegetarian, Cheese, Pasta, Asparagus, American, Easy, Spring, Entertaining

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