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At this point in asparagus season, I get a little tired of eating the vegetable every night for dinner. Simply steaming, grilling, or roasting the spears has grown old, so I start to add asparagus to pizza and pasta to ensure my children keep eating from the garden. This recipe for creamy asparagus pasta is light and easy to make, and organic ingredients makes it healthier and taste better.
Light and Creamy Vegetarian Asparagus Pasta
Cook for three minutes less than recommended on the package:
- 8 ounces whole wheat penne pasta
Add to pasta and cook for three more minutes, then drain:
- 1 bunch of asparagus cut into 3/4 inch pieces
In a medium bowl, whisk together:
- 1 1/2 cups organic milk
- 4 teaspoons mustard
- 4 teaspoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (or less for kids)
Over medium-high heat, cook until fragrant and lightly browned (about one minute):
- 2 teaspoons olive oil
- 3 Tablespoons minced garlic
Whisk in milk mixture with cooked garlic and lower heat to a simmer. Cook until thickened (about two minutes), stirring constantly. Add:
- 2 teaspoons tarragon
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
Add sauce to the pasta and cook over medium-high heat for two minutes. Stir in:
- 1/4 cup Parmesan cheese
Top with more Parmesan and serve.
Image: 46137 on Flickr under a Creative Commons license
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