Pasta with Asparagus and Lemon Sauce

Name: Pasta with Asparagus and Lemon Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 lemons; 1 (16 ounce) box penne pasta; 5 tablespoons butter, divided; 0.75 pound asparagus, trimmed and cut into 1-inch pieces; salt and freshly ground black pepper to taste; 3 tablespoons all-purpose flour; 0.75 cup heavy cream; 1.5 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; 0.5 cup freshly shaved Parmesan cheese

5.0

(6)

5 Reviews

4 Photos

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

Submitted by barbara

Updated on March 27, 2025

4

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

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

Directions

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

811	Calories
37g	Fat
104g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 811
% Daily Value *
Total Fat 37g	48%
Saturated Fat 22g	109%
Cholesterol 108mg	36%
Sodium 512mg	22%
Total Carbohydrate 104g	38%
Dietary Fiber 11g	38%
Total Sugars 9g
Protein 25g	50%
Vitamin C 95mg	105%
Calcium 276mg	21%
Iron 8mg	44%
Potassium 850mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pasta with Asparagus and Lemon Sauce

Ingredients

Directions

Nutrition Facts (per serving)

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