Penne Pasta With Asparagus Sauce

Total Time
Prep 15 mins
Cook 20 mins

This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!

Ingredients Nutrition


  1. Cut the asparagus into one inch pieces; reserving the tips.
  2. Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
  3. Reserve the water by using a slotted spoon to remove the asparagus to a colander.
  4. Put the drained asparagus in a food processor.
  5. Cook the tips for 3-5 minutes until just tender.
  6. Remove from water with slotted spoon, reserving the water.
  7. Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
  8. Cook the pasta in the asparagus water to your liking.
  9. Drain the pasta saving 2 cups of the water.
  10. Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
  11. Stir in tips and grated cheese.
  12. Stir until cheese is melted.
  13. Serve with a light dusting of chopped parsley.


Most Helpful

I made this with your scallops recipe, and they complimented each other nicely. I do agree with the other posters that it could use garlic though, so I will add it next time. Used vegan parm but otherwise made as directed. I really like not throwing half of my asparagus away, and this will be a great thing to make when you find fat asparagus super cheap.

Three Kids Make Me Crazy February 15, 2012

I think this is a completely genius idea. I always feel guilty throwing out the asparagus stems because they're too tough to eat. It seems like such a waste! Making this creamy sauce from the pureed vegetable is such a great trick. I did make one change. I thought it could use a little garlic. Before I added the olive oil to the food processor, I heated it up with two cloves of chopped garlic. Thanks for sharing!

Diet It Up June 21, 2010

This was delicious. I love green veggies as pasta sauce/pesto. I added garlic and salt and pepper. Personal pref but for us it would have been a little flat without it. This would be best served with seafood or a light chicken dish. Trying to use up food in fridge and had this with meatloaf. I had a feeling the meatloaf would overpower it (and I was right) so we just ate the bowl of pasta first then the meatloaf. I'll make this again and I'd like to serve it with lemon chicken!

jrusk November 25, 2009

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