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Lemony Asparagus Pasta

June/July 2006, EatingWell Serves Two

Your rating: None Average: 4.1 (92 votes)

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.



READER'S COMMENT:
"This was super easy to make and all our guests loved it. We doubled the recipe and it was fab. Made enough for five people. "
Lemony Asparagus Pasta Recipe

15 Reviews for Lemony Asparagus Pasta

01/03/2013
Great lemon flavor

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!

Fresh, lively and easy to make
Comments
05/10/2012
Anonymous
pretty good

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

Comments
05/07/2012

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.

Quick, easy, flavorful
Comments
04/11/2012
Anonymous
lemon and asparagus are a heavenly combination!

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.

serve with sliced tomatoes in balsamic vinaigrette and a Riesling!
Comments
01/02/2012
Anonymous

I used this as a base recipe, but I also think it would be good as written. The lemon flavor really makes the dish. I added sauteed mushrooms, sun-dried tomatoes, and a few red pepper flakes. I also subbed rosemary for tarragon. . My husband was reluctant to eat this based on the ingredient list (too minimal for him), but he requested that we have it regularly. Thanks!

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