"Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil...."
INGREDIENTS
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8 ounces whole-wheat penne pasta
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1 bunch asparagus, trimmed and cut into 3/4-inch pieces
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1 1/2 cups whole milk
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4 teaspoons whole-grain mustard
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4 teaspoons flour
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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2 teaspoons extra-virgin olive oil
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3 tablespoons minced garlic
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2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried
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1 teaspoon freshly grated lemon zest
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2 teaspoons lemon juice
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1/2 cup grated Parmesan cheese, divided