Asparagus & Leek Lemon Pasta Recipe

Name: Asparagus & Leek Lemon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Whole Wheat Penne; 1 bunch Thin Asparagus, Trim And Discard Bottom 2-3 Inches, The Remainder Cut Into 1-inch Pieces; 1- 1/2 Tablespoon Unsalted Butter; 1 whole Leek, Ends Trimmed, With Light Green And White Parts Quartered And Thinly Sliced; 1- 1/2 Tablespoon All-purpose Flour; 3/4 cups 2% Milk, Room Temperature; 1/2 Tablespoons Freshly Grated Lemon Zest; ⅛ teaspoons Nutmeg; 1 pinch Salt To Taste; 1 pinch Freshly Ground Black Pepper, To Taste; 4 ounces, weight Soft Goat Cheese (I Used Herbed Goat Cheese); 1/4 cups Freshly Grated Parmigiano Reggiano; 1 whole Lemon, For Garnish

Servings: persons

1/2 pounds Whole Wheat Penne
1 bunch Thin Asparagus, Trim And Discard Bottom 2-3 Inches, The Remainder Cut Into 1-inch Pieces
1- 1/2 Tablespoon Unsalted Butter
1 whole Leek, Ends Trimmed, With Light Green And White Parts Quartered And Thinly Sliced
1- 1/2 Tablespoon All-purpose Flour
3/4 cups 2% Milk, Room Temperature
1/2 Tablespoons Freshly Grated Lemon Zest
⅛ teaspoons Nutmeg
1 pinch Salt To Taste
1 pinch Freshly Ground Black Pepper, To Taste
4 ounces, weight Soft Goat Cheese (I Used Herbed Goat Cheese)
1/4 cups Freshly Grated Parmigiano Reggiano
1 whole Lemon, For Garnish

1
Cook the pasta according to package directions.
2
Use a slotted spoon to transfer the pasta to a large bowl.
3
Let the water return to a full boil and add the asparagus, cooking until just tender and still bright green, about 3 minutes.
4
Drain the asparagus and add it to the pasta.
5
Meanwhile, melt the butter in a small saucepan over medium heat.
6
Add the leek and saute until aromatic and soft, about 4 minutes.
7
Whisk in the flour until it disappears, about 1 minute.
8
Add the milk, lemon zest, nutmeg, salt, and pepper.
9
Let it simmer, whisking occasionally until thick, about 4 minutes.
10
Add the cheeses and whisk until melted and the sauce is smooth.
11
Pour the sauce over the pasta and asparagus and toss until evenly coated.
12
Add a squeeze of fresh lemon juice if desired and garnish with lemon wedges.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pounds Whole Wheat Penne, 1 bunch Thin Asparagus, Trim And Discard Bottom 2-3 Inches, The Remainder Cut Into 1-inch Pieces, 1- 1/2 Tablespoon Unsalted Butter, 1 whole Leek, Ends Trimmed, With Light Green And White Parts Quartered And Thinly Sliced, and more.

Yes, Asparagus & Leek Lemon Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus & Leek Lemon Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions