Creamy Asparagus Pasta

rickyleigh
rickyleigh Posts: 8
edited September 19 in Recipes
Creamy Asparagus Pasta

From http://www.realage.com

SERVES: 4
PREP TIME: 35 minutes
TOTAL TIME: 35 minutes
LEVEL: Easy

Ingredients

* 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

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
Calories: 359
Carbohydrates: 55g
Fat: 10g
Saturated Fat: 4g
Monounsaturated Fat: 4g
Protein: 18g
Cholesterol: 18mg
Dietary Fiber: 7g
Potassium: 467mg
Sodium: 602mg
Nutrition Bonus: Folate (38% daily value), Calcium (30% dv), Vitamin C and Zinc (20% dv).

Replies

  • rickyleigh
    rickyleigh Posts: 8
    Creamy Asparagus Pasta

    From http://www.realage.com

    SERVES: 4
    PREP TIME: 35 minutes
    TOTAL TIME: 35 minutes
    LEVEL: Easy

    Ingredients

    * 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

    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
    Calories: 359
    Carbohydrates: 55g
    Fat: 10g
    Saturated Fat: 4g
    Monounsaturated Fat: 4g
    Protein: 18g
    Cholesterol: 18mg
    Dietary Fiber: 7g
    Potassium: 467mg
    Sodium: 602mg
    Nutrition Bonus: Folate (38% daily value), Calcium (30% dv), Vitamin C and Zinc (20% dv).
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