Recipe By barbara
Rating
Published Jun 19th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 810.8

A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.

Recipe Ingredients

  • 2 lemons
  • 1 (16 ounce) box penne pasta
  • 5 tablespoons butter, divided
  • ¾ pound asparagus, trimmed and cut into 1-inch pieces
  • salt and freshly ground black pepper to taste
  • 3 tablespoons all-purpose flour
  • ¾ cup heavy cream
  • 1 ½ cups vegetable broth, or more to taste
  • 4 sprigs fresh parsley, chopped
  • 1 pinch white sugar, or to taste
  • 2 ripe tomatoes, seeded and diced
  • ½ cup freshly shaved Parmesan cheese

Cooking Directions

  1. 1 Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

  • Calories 810.8
  • Carbohydrate 103.8 g
  • Cholesterol 108.1 mg
  • Fat 37.2 g
  • Fiber 10.5 g
  • Protein 24.8 g
  • Saturated Fat 21.8 g
  • Sodium 512 mg
  • Sugar 9 g

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Reviews

  1. yummy. I cooked the asparagus in the butter but added a teaspoon of bacon grease. I will definitely make it again.
  2. Very good lemon sauce. Easy. I didn't have cream so I used milk. A little thinner than a cream sauce but I still licked the pan
  3. Made only the sauce from this recipe as I was looking for a lemon sauce for a dish I was making. It is delicious!!! I made it exactly as it is noted above we absolutely loved it! Thank you for posting
  4. We loved this recipe
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