Search Recipes

Creamy Asparagus Pasta

Creamy Asparagus Pasta
Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: EatingWell
Food Groups: Dairy, Vegetables, Grains
Main Ingredient: Vegetables
Meal Type: Lunch Entrée, Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Origin: American , Italian
Special Features: Quick to Prepare (under 30 minutes), Kids Love It, Vegetarian

Photo by Ken Burris.
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.


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


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.

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.

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.

Nutrient Information
Calories: 359
Total Fat: 10 g
Saturated Fat: 4 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 602 mg
Carbohydrates: 55 g
Protein: 18 g
Fiber: 7 g
Vitamin A:
Vitamin C:
Calcium: 314 mg

Cook's Notes:

Omit the added salt to reduce the sodium in this dish.