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

  2 tsp or 10g

• Wheat flour

  White, all-purpose, unenriched

  2 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• 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

  Raw

  2 tsp or 10g

• Lemon zest

  1 lemon or 4g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Whole wheat pasta

  Dry

  8 oz or 227g

Directions

1. Cook the pasta in boiling water for 6 minutes. Add the asparagus and continue cooking until just tender, about 3-5 more minutes. Drain and return to the pot.
2. In a medium bowl, whisk together the milk, mustard, flour, salt, and pepper.
3. Heat the oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and lightly browned, about 1 minute. Pour in the milk mixture and whisk. Bring to a simmer, stirring continuously, and cook until thickened, 1 to 2 minutes. Stir in the lemon zest and juice.
4. Combine the sauce with the pasta over medium-high heat, stirring until the sauce is thick and creamy. Mix in the grated Parmesan cheese. Enjoy!

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