Today's Meatless Monday recipe includes asparagus - a vegetable second only to orange juice as a source of Folic acid (needed to help cells repair themselves). Asparagus is also loaded with anti-oxidants, gluthathione, vitamins C and A, and potassium, while being low in calories. This recipe is easy to make and could easily become a pot-luck favorite because of its zesty and creamy flavors.
What you will need:
- 8 ounces of whole-wheat penne pasta
- 1 bunch of asparagus, trim the woody portions off and cut into bite size pieces
- 1 1/2 cups of whole milk
- 4 teaspoons whole-grained mustard
- 4 teaspoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon of ground pepper
- 2 teaspoons of extra virgin olive oil
- 3 tablespoons minced garlic
- 1/2 teaspoon of tarragon
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons lemon juice
- 1/2 cup grated Parmesan cheese, divided
In a large pot, bring water to boil for the pasta. Add the pasta and cook for 3 minutes LESS than the package directions, then add the asparagus with the pasta in the pot and continue to cook the pasta and asparagus together for the remaining 3 minutes or until tender. Drain and return the pasta and asparagus to the pot.
While the pasta is cooking whisk the milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in medium saucepan over medium-high heat. Add the garlic and cook, stirring until fragrant and browned - just under a minute should do it. Whisk in the milk mixture and bring to a simmer, stirring continually and cool until thickened, about 2 minutes. Stir in the tarragon, lemon zest and juice.
Transfer the sauce to the pasta and asparagus pot and stir - cook over medium-high heat until the sauce is thick and creamy and coats the pasta - just about a minute and a half. Thin stir in 1/4 cup of Parmesan cheese. Use the remain Parmesan cheese to garnish after serving.
Bon Apetit! Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.
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