Friday Feast!
Friday 19 October 2007
Creamy Asparagus Pasta
I think the lemon zest ties all the flavors together.
8 oz Whole-wheat penne pasta
1 bunch Asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 c Whole milk
4 tsp Whole-grain mustard
4 tsp Organic Flour
1/2 tsp Salt
1/2 tsp Freshly ground pepper
2 tsp Flax seed oil
3 Tbs Minced garlic
1 tsp Freshly grated lemon zest
2 tsp Lemon juice
1/2 c Grated Parmesan cheese, divided
-Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 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 medium saucepan over medium-high heat. Add garlic and cook, stirring, 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 pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.
Nutrient Information
359 Calories
10g Total Fat
4g Saturated Fat
55g Carbohydrates
18g Protein
20% Vitamin C
30% Calcium
602mg Sodium
7g Fiber