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Creamy Asparagus Pasta

June/July 2006, EatingWell Serves Two

Your rating: None Average: 4 (69 votes)

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.



READER'S COMMENT:
"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...

11 Reviews for Creamy Asparagus Pasta

07/29/2013
Anonymous
Okay, but nothing special

Made this as written. It was just okay. We wanted more flavor.
Won't use this recipe next time.

Pretty quick and easy
Comments
05/14/2013
Anonymous
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!

Flavorful, easy to prepare, looks great
Comments
07/09/2012
Anonymous
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.

easy to make
Comments
04/17/2011
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.

Quick, easy and delicious
Comments
04/01/2011
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!

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