Lemon and asparagus pasta
Enjoy a delightful, gluten-free Lemon and Asparagus Pasta that combines the freshness of asparagus with a zesty lemon twist. This creamy dish, featuring all-purpose wheat flour, garlic, and a hint of mustard, is perfectly finished with grated Parmesan cheese. Ready to elevate your pasta night with a burst of flavor while staying health-conscious? Try this easy-to-follow recipe today!
- 08 Apr 2024
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Lemon and asparagus pasta is a delightful dish that brings together the freshness of asparagus with the tangy brightness of lemon. This gluten-free recipe is not only nutritious but also relatively simple to prepare, making it a perfect meal for any day of the week.
Ingredients:
Instructions:
- Cook the gluten-free pasta according to the package instructions. Drain and set aside.
- While the pasta is cooking, bring a small pot of water to a boil. Add the chopped asparagus and cook for 3-4 minutes until tender but still crisp. Drain and set aside.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the flour to the saucepan and stir continuously to form a roux. Cook for about 2-3 minutes until the mixture is golden.
- Gradually add the milk, whisking constantly to prevent lumps.
- Stir in the mustard, lemon juice, lemon zest, salt, and black pepper. Continue to stir until the sauce is smooth and thickened, about 3-4 minutes.
- Add the cooked pasta and asparagus to the sauce. Toss to combine, ensuring the pasta and asparagus are well coated with the sauce.
- Stir in 1/4 cup of grated parmesan cheese until melted and well mixed.
- Divide the pasta among serving plates.
- Garnish each plate with the remaining 2 tbsp of grated parmesan cheese.
- Serve immediately and enjoy!
Tips:
- To ensure the pasta is cooked perfectly, follow the package instructions for al dente texture.
- Trim the asparagus before cooking by breaking off the woody ends—they will naturally snap where the tender part begins.
- Blanch the asparagus in boiling water for just a couple of minutes to keep them crisp and vibrant in color.
- Use freshly squeezed lemon juice and zest for the best flavor.
- When cooking the garlic, make sure not to burn it, as burnt garlic can impart a bitter taste.
- Reserve some pasta water to adjust the sauce consistency if needed.
Once you've blended the creamy mustard, tangy lemon, and fresh asparagus with your perfectly cooked gluten-free pasta, serve immediately with a sprinkle of grated Parmesan cheese on top. This dish offers a well-balanced flavor and a beautiful presentation, sure to impress family and guests alike. Enjoy your vibrant and tasty lemon and asparagus pasta!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 15g | 10% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 6g | 15% |
| Sugar 3.61g | 4% |
| Fat | |
| Fat 10g | 12% |
| Saturated 2.71g | 9% |
| Cholesterol 11mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 33mg | 6% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.87mg | 12% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 5mg | 6% |
| Vitamin E 1.01mg | 7% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 2.95mg | 27% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 360mg | 11% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 1260mg | 84% |
| Zinc, Zn 1.91mg | 17% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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