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.

"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

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
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


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
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!

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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