Lemon Asparagus Pasta

4.79 from 14 votes

Lemon Asparagus Pasta

Bright, zesty, and loaded with cheese, this lemon asparagus pasta is a flavor explosion that's ready in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1½ cups Gemelli pasta, or another short pasta like penne
½ bunch asparagus, cut into 1 inch pieces
¾ cup whole milk
2 teaspoons dijon mustard
2 teaspoons all purpose flour
dash salt and pepper to taste
1 teaspoon olive oil, extra virgin
2 teaspoons minced garlic
1½ teaspoons lemon juice
1 teaspoon lemon zest
⅓ cup grated parmesan cheese
⅓ cup shaved parmesan cheese

Instructions

Cook pasta in boiling water for 6 minutes. Add asparagus and continue cooking until just tender (about 3-5 more minutes). Drain and return to the pot.
In a medium bowl, whisk milk, mustard, flour, salt, and pepper.
Heat oil in a small saucepan on medium-high heat. Add garlic and cook until fragrant and lightly browned (stirring constantly) for about 1 minute. Pour in the milk mixture and whisk. Continue stirring as you bring it to a simmer. Cook until thick, 1 to 2 minutes. Stir in lemon zest and juice.
Stir this sauce into the pasta and cook over medium-high heat. Cook until sauce is thick and creamy. Mix grated Parmesan cheese into the pasta.
Top with remaining shaved Parmesan cheese as a topping. ENJOY!

Notes

Recipe Tips.

We used Gemelli pasta, but a more common and equally good pasta to use is penne pasta. Do not overcook the pasta; cook only to al dente.
Bend the asparagus stalks at the bottom. They'll snap where the tough woody ends meet the tender part of the stalk.
This is a filling and delicious vegetarian meal, but you can add grilled sliced chicken, shrimp, or fish.

Store leftovers in an airtight container(s) in the fridge for 2-3 days. Reheat on the stovetop or in the microwave. Add a bit of milk to help smooth out the texture.

Nutrition