Ingredients
4
4 servings
- •2 lemons
- •1 (16 ounce) box penne pasta
- •5 tablespoons butter, divided
- •¾ pound asparagus, trimmed and cut into 1-inch pieces
- •salt and freshly ground black pepper to taste
- •3 tablespoons all-purpose flour
- •¾ cup heavy cream
- •1 ½ cups vegetable broth, or more to taste
- •4 sprigs fresh parsley, chopped
- •1 pinch white sugar, or to taste
- •2 ripe tomatoes, seeded and diced
- •½ cup freshly shaved Parmesan cheese
Instructions
- Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
- Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
- Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.
Nutritional Facts
Per 4 servings
- Calories: 811
- Carbohydrate: 104g
- Fat: 37g
- Fiber: 11g
- Protein: 25g
- Sugar: 9g
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