Creamy Asparagus Pasta Lemon zest ties all the flavors together in - TopicsExpress

Creamy Asparagus Pasta Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil. Makes 4 servings Active Time: 35 minutes Total Time: 35 minutes Course: Dinner Ingredients •8 ounces of whole-wheat penne pasta •1 bunch of asparagus, trimmed and cut into 3/4-inch pieces •1 1/2 cups of whole milk •4 teaspoons of whole-grain mustard •4 teaspoons of flour •1/2 teaspoon of salt •1/2 teaspoon of freshly ground pepper •2 teaspoons of extra-virgin olive oil •3 tablespoons of minced garlic •2 teaspoons of minced fresh tarragon or 1/2 teaspoon dried •1 teaspoon of freshly grated lemon zest •2 teaspoons of lemon juice •1/2 cup of 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 information Per serving: 359 calories; 55 g carbohydrates; 10 g fat (4 g sat, 4 g mono); 18 g protein; 18 mg cholesterol; 7 g dietary fiber; 467 mg potassium; 602 mg sodium. Nutrition bonus: Folate (38% daily value), Calcium (30% dv), Vitamin C & Zinc (20% dv).

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