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.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

1. Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, 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.
3. Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

NUTRITION INFORMATION: Per serving: 359 calories; 10 g fat (4 g sat, 4 g mono); 18 mg cholesterol; 55 g carbohydrate; 18 g protein; 7 g fiber; 602 mg sodium; 467 mg potassium.
Nutrition bonus: Folate (38% daily value), Calcium (30% dv), Vitamin C & Zinc (20% dv).
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat; 3 Carbohydrate Servings

loved this one!

jason, oakland, ca

easy to make - loved by adults and kids alike!!

Melanie, Mountain View, Ca

Not quite as good as leftovers, but still an excellent dish. Seemed very creamy!

Emily, oakland, ca

LOVED this! It is excellent and I will definitely make it again (and again and again!)

Katie, Pittsburgh, PA

We thought this recipe was just ok. It won't be a repeat for our family.

Julie , Tempe, AZ

Oh man...this was good, hubby loved it as well...made the kitchen smell like an intimate Italian restaurant. Great with a chilled dry white wine!

Anonymous, Oakville, ON

Great mix of flavors! I will definitely be making this again!

Sara, New Hartford, NY

I changed this one just a bit. I used 1% milk instead of whole and added a bit of chicken stock to lighten it up just a little bit. I also added some shrimp that I sauteed in the pan before making the sauce. I deglazed the pan with a bit of broth then added the milk mixture. Very good with a salad for a complete meal!

Amanda, OH

I'm not sure I was a huge fan of this one... the whole mustard thing kind of overtook the dish and it was a very distinct flavor. It was good, but I don't think I'll be making this one again. Don't make this if you have picky eaters in your house. It is one of those either that people can hate.

Susie, Davenport, IA

I really liked this recipe! I wish my family did, too. Eating healthier isn't so bad. EW makes tasty recipes without all the "bad for you" ingredients.

Kim, Pomona, CA