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asparagus pasta

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Ingredients

1/2 bunch Asparagus
1/2 pound Pasta
1 tsp Butter
2 tsp Butter
2 tsp Flour
1 cup Skim Milk
1/4 cup Parmesan Cheese
Salt & Pepper
1 lemon Lemon Zest

Nutritional information

377
Calories
14 g
Fat
47 g
Carbs
4 g
Fiber
16 g
Protein

Citrus Pasta Asperges

A delightfully light, fresh and indulgent main course for the pasta and veggie lovers.

  • Serves 2
  • Easy

Directions

Pasta…  such a comforting food and so easy & cheap (good once-in-a-while things when you’re a single, working mother).

Our local Kroger had the best looking asparagus the other day; you know what I mean…  The ultra skinny, super fresh, bright green bunches that have you using your best will power to not start munching on the stalks before you’re even out of the store.  So, I splurged and bought a bunch.  And only ate half on the way home.

This recipe is simply cooked pasta and asparagus with a light cream sauce.  Store bought Alfredo sauce works just as well, though, if you’re short on time/patience.  I get it.

Steps

1
Done

Put your pasta on to cook, per package directions. I used fresh pasta, so mine only took a few minutes. While the pasta pasta is cooking, cut & blanch your asparagus (next step).

2
Done

Steam or boil the asparagus pieces for about 1 minute, just until they turn bright green. Remove from heat & rinse under cold water to stop the cooking process. Set aside.

3
Done

In a small saucepan, melt 2 tsps butter and whisk in the flour. Cook for one minute, whisking constantly.

4
Done

Add milk, slowly, whisking constantly, until blended. Bring to simmer & cook 2-3 minutes until thickened.

5
Done

Add Parmesan & stir to mix. Remove from heat.

6
Done

Strain cooked pasta & add back to pan over medium heat. Add in asparagus & 1 tsp of butter and stir to coat; cook until asparagus is heated through (1-2 minutes).

7
Done

Pour over as much sauce as you’d like (the rest can be frozen in an ice cube tray for use later). Salt & pepper to taste and finish with lemon zest (if you've got it).

cjarret

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