A midweek vegetarian pasta dish recipe with asparagus, penne, broth, parsley, tomatoes, a creamy lemon sauce, and Parmesan is ready in about 35 minutes.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
811 Calories
Recipe Instructions
Step 1
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 cooking water.
Step 2
Zest and juice 1 ½ lemons; cut remaining ½ lemon into wedges and set aside.
Step 3
Meanwhile, melt 2 tablespoons butter in a large pot over medium heat. Add asparagus; cook and stir until softened, 4 to 5 minutes. Season with salt and black pepper; transfer asparagus to a bowl.
Step 4
Heat remaining 3 tablespoons butter in the same pot until 1 pinch flour sprinkled into the pot just begins to bubble; whisk in remaining flour to form a thick paste, the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in vegetable broth and cream; bring to a simmer and simmer for 1 to 2 minutes.
Step 5
Stir lemon zest, lemon juice, and parsley into sauce; season with sugar, salt, and black pepper. Stir in asparagus until heated through, about 2 minutes. Add tomatoes and penne; stir in some reserved cooking water until reaches desired consistency. Serve with shaved Parmesan and lemon wedges.
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
