Creamy Asparagus Penne Delight
Indulge in this creamy and flavorful penne pasta dish that showcases vibrant asparagus as the star ingredient. Adapted from 'Rachael Ray's Big Orange Book', this recipe is perfect for those looking to incorporate more vegetables into their meals without sacrificing taste. The combination of whole wheat penne, tender asparagus, and a rich, tangy sauce makes this dish not only satisfying but also a healthy option for a busy weeknight dinner. Explore the delightful flavors of Dijon mustard and fresh tarragon while enjoying a meal that will make your taste buds dance. It's a one-dish wonder that the whole family will love!
N/A
Servings
300
Calories
15
Ingredients
Ingredients
Salt
to taste (for boiling water and seasoning the sauce)
Thin Asparagus
1 lb (trimmed of ends and chopped into 2-inch pieces)
Whole Wheat Penne
1 lb (cooked until al dente)
Extra Virgin Olive Oil
1 teaspoon (for sautéing)
Butter
1 tablespoon (for sautéing)
Garlic Cloves
2 large (minced)
All-Purpose Flour
2 tablespoons
Vegetable Stock
3/4 cup
Half-and-Half
3/4 cup
Dijon Mustard
2 tablespoons
Lemon Zest
2 teaspoons (grated)
Black Pepper
to taste (for seasoning)
Fresh Tarragon
2 tablespoons (finely chopped)
Lemon
1 (juiced)
Parmigiano-Reggiano Cheese
to taste (grated, for serving)
Instructions
1
1. Begin by bringing a large pot of water to a rolling boil and add a generous amount of salt. Once boiling, add the thinly trimmed asparagus and blanch for 2 minutes. Remove the asparagus, drain, and chop it into 2-inch pieces. Set aside.
2
2. In the same pot of salted water, add the whole wheat penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
3
3. While the pasta cooks, heat a large skillet over medium heat. Add the extra virgin olive oil and the butter. Once the butter has melted into the oil, stir in the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
4
4. Sprinkle the all-purpose flour into the skillet, stirring constantly for about 1 minute to cook off the raw flour taste.
5
5. Gradually whisk in the vegetable stock and half-and-half, ensuring there are no lumps. Add the Dijon mustard and grated lemon zest, mixing well.
6
6. Season the sauce with salt, black pepper, and finely chopped tarragon. Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
7
7. Stir in the fresh lemon juice followed by the chopped asparagus and cooked penne. Toss everything together gently to coat the pasta and asparagus with the sauce, adding reserved pasta water as needed to reach desired consistency.
8
8. Taste the dish and adjust seasoning with more salt, pepper, or lemon juice as desired. Serve hot, topped with generous amounts of grated Parmigiano-Reggiano cheese.
Nutrition Information
11.25g
Fat
37.5g
Carbs
9.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Asparagus Penne Delight?
It is a flavorful and creamy penne pasta dish featuring vibrant asparagus, Dijon mustard, and fresh tarragon, adapted from Rachael Ray's Big Orange Book.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetable stock and contains no meat products.
What type of pasta is recommended?
The recipe calls for one pound of whole wheat penne, cooked until al dente.
How many calories are in a serving?
There are approximately 300 calories per serving of this dish.
How do I prepare the asparagus?
The asparagus should be trimmed of its ends, blanched for 2 minutes in boiling water, and then chopped into 2-inch pieces.
What are the primary flavors in the sauce?
The sauce is flavored with garlic, Dijon mustard, fresh tarragon, lemon zest, and lemon juice.
What is the fat content of this recipe?
This recipe contains 11.25g of fat per serving.
How much protein does this dish provide?
Each serving provides 9.5g of protein.
What is the carbohydrate count?
There are 37.5g of carbohydrates per serving.
Why should I reserve pasta water?
Reserved pasta water is used to adjust the consistency of the sauce when tossing the pasta and asparagus together.
What type of cheese is used for serving?
The dish is topped with generous amounts of grated Parmigiano-Reggiano cheese.
How many garlic cloves are needed?
The recipe requires 2 large garlic cloves, minced.
What liquids make the sauce creamy?
The creamy texture comes from a combination of 3/4 cup vegetable stock and 3/4 cup half-and-half.
How long do I sauté the garlic?
The garlic should be sautéed for 2-3 minutes until fragrant but not browned.
When do I add the flour?
The flour is sprinkled into the skillet after sautéing the garlic and is stirred for about 1 minute.
What is the purpose of the Dijon mustard?
Dijon mustard adds a tangy and rich depth of flavor to the creamy sauce.
How much asparagus is required?
The recipe calls for 1 lb of thin asparagus.
Is this recipe easy to make?
Yes, it is described as an easy, one-dish wonder perfect for a busy weeknight dinner.
What herbs are used in this dish?
The recipe specifically uses 2 tablespoons of finely chopped fresh tarragon.
How is the lemon used in the recipe?
The recipe uses both 2 teaspoons of grated lemon zest and the juice of one whole lemon.
What fats are used for cooking?
A combination of 1 teaspoon of extra virgin olive oil and 1 tablespoon of butter is used for sautéing.
How many total ingredients are in this recipe?
There are a total of 15 ingredients listed for this recipe.
Should the pasta be rinsed after cooking?
The instructions do not mention rinsing; instead, you should drain the pasta and reserve some of the cooking water.
How long does the sauce need to simmer?
The sauce should simmer for 2-3 minutes until it thickens slightly.
Can I use regular penne instead of whole wheat?
Yes, while the recipe suggests whole wheat for health benefits, regular penne would also work.
What is the suggested serving temperature?
The dish is best served hot.
How is the asparagus blanched?
It is blanched by being placed in a large pot of boiling salted water for 2 minutes.
Who is the author mentioned in the description?
The recipe is adapted from 'Rachael Ray's Big Orange Book'.
What is the consistency of the final dish?
The final dish is creamy and well-coated, with the consistency adjusted by adding reserved pasta water if needed.
Is this a healthy recipe?
Yes, it is tagged as healthy as it incorporates vegetables and whole wheat pasta with moderate calorie and fat counts.