yummy – creamy lemon-dijon pasta + asparagus

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I’m still in a fish mood, but few things go better with fish than pasta. Especially a really good creamy pasta. Hopefully this will do the trick. Either that, or it will land me on the floor stuffed to the gills and feeling sick. We’ll just have to wait and see….
Creamy lemon-dijon pasta + asparagus
Recipe found at 20 Something Cupcakes


  • 8 ounces whole-wheat penne pasta {I use Smart Taste}
  • 1 bunch asparagus, trimmed and cut into 3/4-inch pieces
  • 1 1/2 cups whole milk
  • 4 teaspoons coarse ground dijon mustard
  • 4 teaspoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons minced garlic
  • 2 teaspoons minced fresh herbs {I used thyme, you could also use tarragon}
  • Zest and juice of 1 lemon
  • 1/2 cup grated Parmesan cheese, divided

Bring a large pot of water to a boil. 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 herbs, 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.

Makes 4 servings.


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