Creamy Lemon Asparagus Pasta is so quick and easy to make! It’s a bright and fresh spring meal filled with loads of vegetables. Serve it as a meatless meal or along side some grilled chicken or fish.
Prep Time10 minutesmins
Cook Time12 minutesmins
Course: Dinner
Cuisine: American
Keyword: Creamy Lemon Asparagus Pasta
Servings: 4
Calories: 392kcal
Author: Garnish and Glaze
Ingredients
For the Sauce:
1tablespoonoil
1tablespoonbutter
1/2onion, sliced
1cupbaby bella mushrooms, sliced
2clovesgarlic, minced
1 1/2tablespoonsflour
1/2cupmilk
1/2cuphalf-and-half cream
1cupspinach, packed
1/2teaspoonsalt
1lemon, zest + juice
For the Pasta:
8ouncespasta
1/2poundasparagus, cut into 1 1/2 inch pieces
1cupgreen peas, frozen
Parmigiano Reggiano, grated
parsley
Instructions
Boil noodles according to package. Add in the asparagus when 4 minutes remain and the peas when 2 minutes remain. Scoop out and reserve 1/4 cup starchy cooking water before draining.
Meanwhile, in a large non-stick skillet, heat oil and butter over medium-high heat. Add mushrooms and onions and cook for 5 minutes. Add garlic and cook another 30 seconds. Stir in the flour and cook 30 seconds.
Stream in the milk while stirring and then simmer over low heat for about 3-5 minutes or until slightly thickened. Stir in the spinach and salt and cook until spinach wilts.
Pour the sauce over the pasta and veggies. Add 1/4 cup starchy cooking water, lemon juice and zest, and stir all together until evenly combined. Season with salt and pepper. Garnish with Parmesan and parsley.