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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | ounces | whole wheat penne | 1 1/2 | cup | Asparagus | 3/4 | cup | skim milk | 2 | teaspoon | whole-grain mustard | 2 | teaspoon | all-purpose flour unbleached | 1/8 | teaspoon | salt | 1/4 | teaspoon | black pepper, freshly ground | 1 | teaspoon | olive oil, extra virgin | 2 | tablespoon | garlic minced | 1 | teaspoon | tarragon (fresh preferrably) finely minced | 1/4 | teaspoon | Fresh Grated Lemon zest or lemon extract | 1 | teaspoon | fresh lemon juice | 1/2 | cup | freshly grated parmesan, divided |
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Steps
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Sequence
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Step
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| | 1 | 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. | | 2 | 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. | | 3 | 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. |
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