Creamy Asparagus Pasta

June/July 2006, EatingWell Serves Two

Your rating: None Average: 3.9 (86 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.

"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

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
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
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

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
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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