Lemony Asparagus Pasta

[Trish]

Source: eatingwell.com via Trish on Pinterest

Ingredients 4 ounces whole-wheat penne pasta, (about 1 1/2 cups) 1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces 3/4 cup whole milk 2 teaspoons whole-grain mustard 2 teaspoons all-purpose flour 1/8 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon extra-virgin olive oil 2 tablespoons minced garlic 1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried 1/4 teaspoon freshly grated lemon zest 1 teaspoon lemon juice 1/2 cup freshly grated Parmesan cheese, divided Preparation Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, 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. Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan. http://www.eatingwell.com/recipes_menus/recipe_slideshows/meatless_...