Creamy Asparagus Pasta

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  teaspoons lemon juice
• 1  bunch asparagus, trimmed and cut into 3/4-inch pieces
• 3  tablespoons  minced garlic
• 2  teaspoons extra virgin olive oil
• 4  teaspoons flour
• 1⁄2 cup  grated parmesan cheese
• 1  teaspoon  freshly grated lemon zest
• 4  teaspoons  whole grain mustard
• 1⁄2 teaspoon salt
• 8  ounces  whole wheat penne
• 2  teaspoons  minced fresh tarragon or 1⁄2 teaspoon dried tarragon
• 1 1⁄2 cups  whole milk
• 1⁄2 teaspoon fresh ground pepper

Directions

1. 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.
2. 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 tarragon, lemon zest and juice.
3. 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.