Lemon and Asparagus Pasta

Ingredients

• Asparagus

  Raw

  2 cup or 268g

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Dijon mustard

  Grey poupon

  ¾ cup or 187g

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  3 cloves, minced or 9g

• Lemon juice

  Canned or bottled

  2 tsp or 10g

• Lemon zest

  1 lemon or 4g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Parmesan cheese

  Hard

  2 tbsp or 10g

• Whole wheat pasta

  Dry

  8 oz or 227g

Directions

1. Cook pasta in boiling water for 6 minutes. Add asparagus and continue cooking until just tender (about 3-5 more minutes). Drain and return to the pot.
2. In a medium bowl, whisk milk, mustard, flour, salt, and pepper.
3. Heat oil in a small saucepan on medium-high heat. Add garlic and cook until fragrant and lightly browned (stirring constantly) about 1 minute. Pour in the milk mixture and whisk. Continue stirring as you bring to a simmer. Cook until thick, 1 to 2 minutes. Stir in lemon zest and juice.
4. Stir this sauce into the pasta and cook over medium-high heat. Cook until sauce is thick and creamy. Mix grated Parmesan cheese into the pasta.
5. Garnish with additional shredded parmesan and enjoy!

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