Creamy Asparagus Pasta

Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006

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Recipe Summary

total:
35 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Vegetarian
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Serving Size: 1 1/2 cups
Per Serving:
359 calories; protein 17.3g 35% DV; carbohydrates 56.1g 18% DV; exchange other carbs 3.5; dietary fiber 6.7g 27% DV; sugars 7.4g; fat 9.6g 15% DV; saturated fat 3.8g 19% DV; cholesterol 17.8mg 6% DV; vitamin a iu 1200.4IU 24% DV; vitamin c 11mg 18% DV; folate 160.6mcg 40% DV; calcium 253mg 25% DV; iron 3mg 16% DV; magnesium 75.5mg 27% DV; potassium 465.7mg 13% DV; sodium 631.8mg 25% DV; thiamin 0.4mg 40% DV.
Exchanges:

3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat | 3 Carbohydrate Servings

Reviews (12)

Read More Reviews
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JMW59
Rating: 2 stars
05/25/2017
Too much fat- made it with 2% milk. I thought these recipes were suppose to be healthy- many of them are high in carbs and fat. Read More
EatingWell User
Rating: 3 stars
07/29/2013
Okay but nothing special Made this as written. It was just okay. We wanted more flavor. Won't use this recipe next time. Pros: Pretty quick and easy Cons: Verges on bland Read More
EatingWell User
Rating: 4 stars
05/15/2013
Great-tasting easy to make dish This dish was very easy to prepare and it tastes great! It calls for minimal food prep which was great. I added brown lentils for some protein and their earthy taste was very complementary! I would definitely make this dish again! Pros: Flavorful easy to prepare looks great Cons: Cannot taste the lemon so much Read More
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EatingWell User
Rating: 5 stars
07/10/2012
Very tasty! Tasted so good. Next time I will brown the flour and use room temperature milk to prevent the milk from separating. Needed more flour than the recipe called for. Pros: easy to make Cons: sauce separated Read More
rslubguban@yahoo.com
Rating: 5 stars
10/30/2011
This recipe was extremely easy and quick to make as well as delicious. I used it as a side dish with grilled salmon...my significant other raved about our dinner! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Excellent! Agree that it was easy and quick; it did not require a lot of extra steps for the asparagus. I'm trying to watch sodium so omitted the salt entirely and did not miss it one bit. Also used lowfat buttermilk instead of whole milk which reduced the fat and cholesterol as well. Next time I will add a bit more lemon. Served it with poached salmon fillet. All in all... Yummy!!! Read More
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jordanhorowitz@verizon.net
Rating: 5 stars
10/30/2011
Tasty dish. We don't use tarragon very often so it's taste is always a surprising addition and it works well with the mustard. Used 1% milk and didn't have a problem. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is a super delicious pasta recipe! The sauce is so creamy and lemony fresh the tarragon adds depth and beauty (even if you don't like anise flavour and I don't!) the asparagus goes perfectly and best of all...not an ounce of butter to be had! It's easy to make and can be used as a side or as the main course. Dress it up with some morels for an even earthier flavour. Truly a perfect spring recipe. Read More
EatingWell User
Rating: 5 stars
10/30/2011
I burnt the garlic so the kids were disappointed. Couldn't taste the lemon. Next time I'll skip the garlic go heavy on the lemon juice and double the asparagus. Read More
EatingWell User
Rating: 5 stars
10/29/2011
I'm not sure if I added too much salt on accident but it was way too salty. I too couldn't really taste the lemon but the tarragon was great. Very easy to make will try again omitting the salt and adding much more lemon. My 9 year old actually ate asparagus when I served this so will definitely make again. Read More
EatingWell User
Rating: 5 stars
10/29/2011
Creamy Asparagus Pasta This is one of my favorite spring dinners to make on a weeknight. I've substituted snap peas in place of the asparagus and that was great too. Don't forget the tarragon--that's what makes it so special! Read More
Jls06029
Rating: 5 stars
10/29/2011
AMAZING!! I never review recipes but I even created an account just to rave about this one. I also think that this sauce would be amazing in a healthy version of eggs florentine. Mmmm. Pros: Quick easy and delicious Read More
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