Asparagus and Leek Lemon Pasta is a family friendly recipe that you can have on the table in half an hour. This no frills weeknight dinner has simple, spring flavors and stays skinny with whole wheat pasta and a light cheese sauce.
You asked for it and here it is!
Family friendly.
No frills.
Simple flavors.
On the table in 30.
Asparagus and lemon remind me of spring. And some days spring is here and the rest of the days I’m crossing my fingers and hoping the sun will shine down. But every day right now, at least in my soul, feels like SPRING! And so let’s make spring food in celebration!
And, because it’s spring, I went and made this pasta dish as healthy as possible. Yes, you can eat pasta and fit into your skinny shorts. I am living proof! Because this made a lot of pasta — um, enough for a family!! — I’ve had to eat pasta every night for the past week. And yet I still had the courage to go bathing suit shopping just yesterday! And it wasn’t horrible. Promise.
Here’s the secret to skinny pasta:
- Use whole wheat pasta for some filling fiber and protein.
- Add a thin coating of goat cheese sauce = more flavor, less fat.
- Let your taste buds sing a song of sunshine over the lemon and asparagus.
Also, spread the word — NOW HIRING: One fabulous taste-tester that will give me all the greatest compliments in the world on the subjects of my cooking and my fabulousness in general and who is willing to eat lots and lots of pasta.
Asparagus and Leek Lemon Pasta
Asparagus and Leek Lemon Pasta is a family friendly recipe that you can have on the table in half an hour. This no frills weeknight dinner has simple, spring flavors and stays skinny with whole wheat pasta and a light cheese sauce.
Ingredients
- 1/2 pound whole grain penne
- 1 bunch thin asparagus trim and discard bottom 2-3 inches, the remainder cut into 1-inch long pieces
- 1 1/2 tablespoons unsalted butter
- 1 leek ends trimmed, with light green and white parts quartered and thinly sliced
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup 2% milk room temperature
- 1/2 tablespoon freshly grated lemon zest
- 1/8 teaspoon nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 4 ounces soft goat cheese I used herbed goat cheese
- 1/4 cup freshly grated Parmigiano-Reggiano
- Lemons for garnish
Instructions
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Cook the pasta according to package directions. Use a slotted spoon to transfer the pasta to a large bowl. Let the water return to a full boil and add the asparagus, cooking until just tender and still bright green, about 3 minutes. Drain the asparagus and add it to the pasta.
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Meanwhile, melt the butter in a small saucepan over medium heat. Add the leek and saute until aromatic and soft, about 4 minutes. Whisk in the flour until it disappears, about 1 minute. Add the milk, lemon zest, nutmeg, salt, and pepper and let simmer, whisking occasionally until thick, about 4 minutes. Add the cheeses, whisking until melted and the sauce is smooth.
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Pour the sauce over the pasta and asparagus and toss until evenly coated. Add a squeeze of fresh lemon juice if desired and garnish with lemon wedges.
