Jaw Droppingly Delicious Asparagus Penne
(from BlueFinger’s recipe box)
Source: Rachael Ray (from RecipeThing user saymyname) (from RecipeThing user teacherrap)
Serves 4 peopleCategories: Main Dish, Rachael Ray, Vegetarian
Ingredients
- salt
- 1 lb thin asparagus, trimmed of ends
- 1 lb whole wheat penne
- 1 teaspoon extra virgin olive oil
- 1 tablespoon butter
- 2 large garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3/4 cup vegetable stock
- 3/4 cup half-and-half
- 2 tablespoons Dijon mustard
- 2 teaspoons grated lemon zest
- black pepper
- 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs
- 1 lemon, juice of
- grated parmigiano-reggiano cheese
Directions
-
Bring a large pot of water to a boil. Salt the water.
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Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.
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To a skillet placed over medium heat, add the EVOO and butter.
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When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring.
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Whisk in the stock, half and half, mustard, and lemon zest.
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Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken.
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Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat.
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Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.