Lemon and asparagus pasta
Lemon and asparagus pasta features gluten-free pasta paired with tender asparagus and a creamy lemon-mustard sauce, delivering a fresh and tangy flavour. It's a straightforward recipe perfect for a nutritious weeknight meal.
Cook time 20 min
Prep time 15 min
Ingredients:
9 oz gluten-free pasta2 cups asparagus
1/2 cup milk (3.25% fat)
3/4 cup mustard
1.50 cups all-purpose white wheat flour
1 tsp salt
1 dash black pepper
1 tbsp olive oil
3 garlic cloves
2 tsp lemon juice
1 tsp lemon zest
1/4 cup grated parmesan cheese
2 tbsp grated parmesan cheese
Lemon and asparagus pasta is a delightful dish that brings together the freshness of asparagus with the tangy brightness of lemon. This gluten-free recipe is not only nutritious but also relatively simple to prepare, making it a perfect meal for any day of the week.
Instructions:
- Cook the gluten-free pasta according to the package instructions. Drain and set aside.
- While the pasta is cooking, bring a small pot of water to a boil. Add the chopped asparagus and cook for 3-4 minutes until tender but still crisp. Drain and set aside.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the flour to the saucepan and stir continuously to form a roux. Cook for about 2-3 minutes until the mixture is golden.
- Gradually add the milk, whisking constantly to prevent lumps.
- Stir in the mustard, lemon juice, lemon zest, salt, and black pepper. Continue to stir until the sauce is smooth and thickened, about 3-4 minutes.
- Add the cooked pasta and asparagus to the sauce. Toss to combine, ensuring the pasta and asparagus are well coated with the sauce.
- Stir in 1/4 cup of grated parmesan cheese until melted and well mixed.
- Divide the pasta among serving plates.
- Garnish each plate with the remaining 2 tbsp of grated parmesan cheese.
- Serve immediately and enjoy!
Once you've blended the creamy mustard, tangy lemon, and fresh asparagus with your perfectly cooked gluten-free pasta, serve immediately with a sprinkle of grated Parmesan cheese on top. This dish offers a well-balanced flavor and a beautiful presentation, sure to impress family and guests alike. Enjoy your vibrant and tasty lemon and asparagus pasta!
Lemon and asparagus pasta FAQ:
Cooking times for gluten-free pasta vary by brand, but generally, it takes about 8-12 minutes. Always refer to the package instructions for the most accurate cooking time.
Asparagus should be bright green and tender but still crisp after 3-4 minutes in boiling water. Test a piece by piercing it with a fork; it should easily slide in but not become mushy.
Yes, if you don’t have mustard, you can use Dijon or yellow mustard as a substitute. If you prefer a milder flavor, consider using a small amount of mayonnaise or yogurt instead.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to rehydrate the sauce.
A medium saucepan (about 2-3 quarts) is ideal for making the sauce. This size allows ample room for whisking and stirring without splattering.
Cooking Tips:
- To ensure the pasta is cooked perfectly, follow the package instructions for al dente texture.
- Trim the asparagus before cooking by breaking off the woody ends—they will naturally snap where the tender part begins.
- Blanch the asparagus in boiling water for just a couple of minutes to keep them crisp and vibrant in color.
- Use freshly squeezed lemon juice and zest for the best flavor.
- When cooking the garlic, make sure not to burn it, as burnt garlic can impart a bitter taste.
- Reserve some pasta water to adjust the sauce consistency if needed.
Nutrition Facts
4 ServingsCalories 390kcal
Protein 15g
Carbohydrates 70g
Fiber 6g
Sugar 3.61g
Fat 10g
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