asparagus penne

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

- salt
- 1lb thin asparagus, trimmed
- 1lb whole wheat penne pasta
- 1tbsp extra virgin olive oil
- 2tbsp butter
- 2 large garlic cloves
- 2tbsp all purpose flour
- 3/4c vegetable stock
- 3/4c half and half
- 2tbsp dijon mustard
- 2tsp grated lemon zest
- black pepper
- 2tbsp fresh tarragon, finely chopped
- juice of 1 lemon
- grated parmigiano-reggiano

1. bring a large pot of water to a boil. salt the water. drop the asparagus in for 2 min, remove, drain, and chop into 2" pieces. add the pasta to the water and cook to al dente.

2. to a skillet placed over med heat, add the olive oil and butter. when the butter melts, add the garlic and gently cook for 2-3 min, then sprinkle in the flour and cook for 1 min stirring. whisk in the stock, half and half, mustard, and lemon zest. season the sauce with salt, pepper, and tarragon, cook for 2-3 min to thicken. add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. turn off the heat and adjust the salt and pepper to taste. top with grated creese.

image: food network