Pasta with Asparagus and Lemon Sauce

A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce that is ready in about 35 minutes. The whole family loves it.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 811 Calories

Ingredients

• 3 tablespoons all-purpose flour
• salt and freshly ground black pepper to taste
• 2 lemons
• 5 tablespoons butter, divided
• 1 pinch white sugar, or to taste
• 1 (16 ounce) box penne pasta
• 4 sprigs fresh parsley, chopped
• 2 ripe tomatoes, seeded and diced
• 0.75 cup heavy cream
• 0.75 pound asparagus, trimmed and cut into 1-inch pieces
• 1.5 cups vegetable broth, or more to taste
• 0.5 cup freshly shaved Parmesan cheese

Recipe Instructions

Step 1

Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.

Step 2

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.

Step 3

While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.

Step 4

Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.

Step 5

Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.