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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.

Source: EatingWell Magazine, June/July 2006




Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

  • Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

  • Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.

Nutrition Facts

1 1/2 cups
395 calories; protein 19.3g; carbohydrates 56.5g; dietary fiber 5.9g; sugars 6.9g; fat 12.3g; saturated fat 5.3g; cholesterol 26.4mg; vitamin a iu 885.8IU; vitamin c 8.2mg; folate 100.2mcg; calcium 332.3mg; iron 2.7mg; magnesium 73.6mg; potassium 400mg; sodium 661.5mg; thiamin 0.3mg.

3 1/2 starch, 1 vegetable, 1/2 whole milk, 1 lean meat