Yum! A friend of mine is a picky eater on top of being vegetarian and she (like my boyfriend and I, who are not picky eaters) really enjoyed this dish. I used a little extra lemon than called for, a little less tarragon than called for, 2% milk instead of whole, and regular ol' Dijon mustard instead of the grainy stuff (only because whenever I buy the grainy kind I never use it all up before it goes bad). I had no issues with these small changes - the flavor and texture were still great. I will absolutely make this again and my picky eater friend asked for the recipe! My boyfriend thought it would be good with chicken added, so I will probably try that at some point.
Lemony Asparagus Pasta
Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.
16 Reviews for Lemony Asparagus Pasta
I cooked this recipe and loved every single bite! The fresh lemon taste with the asparagus was really great to have on a cold winter's night. It reminded me of a nice summer dish with all of the fresh flavors of the lemon zest and juice in the cream sauce. I doubled this recipe and it was just plenty for three with two portions for left overs. I will definitely try this again with the addition of mushrooms and sun dried tomatoes that was suggested. I know it would add even more dimension to the dish.
However, my sister felt the lemon was too much. I thought it was just right, so I suppose you have to try it to see it for yourselves!
It was pretty good for a quick and easy meal. Make sure you prep before, I didn't and I over cooked it a little bit. The sauce wasnt creamy. I overcooked everything a little bit so next time im gonna add some more milk, and maybe leave some water after I drain the pasta. Add more seasoning if you want more taste, i thought it was kinda bland
Made plenty for 3 and still have leftovers. Our 8-year old devoured her plate! That must be a good meal. :) I used 1% milk without any issue. No need for whole. Added a touch more lemon and garlic than it called for because my family loves both. Will definitely make again.
I had picked asparagus from my garden today, and we had leftover ham, so this pasta dish was a perfect quick dinner! I have a favorite lemon sauce that is loaded with butter and cream, and this lighter version was quicker just as tasty. I added some of the pasta water and a bit of chicken broth to the sauteed onion and garlic and simmered to reduce it before adding the milk-flour mixture. I believe that added flavor and substance to the sauce. Because the ham was salty I left out the mustard.