Ingredients

• 4 ounces whole-wheat penne pasta, (about 1 1/2 cups)
• 1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces
• 3/4 cup whole milk
• 2 teaspoons whole-grain mustard
• 2 teaspoons all-purpose flour
• 1/8 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon extra-virgin olive oil
• 2 tablespoon minced garlic
• 1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried
• 1/4 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice
• 1/2 cup freshly grated Parmesan cheese, divided

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Cooking Directions

Step 1

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Step 2

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Step 3

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.