Jaw Droppingly Delicious Asparagus Penne (Rachael Ray)

The first time I made asparagus penne, it was a weeknight miracle. I had promised myself a healthier eating kick, and staring at a fridge full of sad leftovers just wasn’t going to cut it. Then, I remembered this recipe—a vibrant green explosion on a plate. The aroma of garlic sautéing in butter, the earthy notes of asparagus mingling with the lemon zest… it transformed a mundane evening into a mini-celebration. From then on, it became a regular in my rotation – a dish that feels both virtuous and indulgent.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 1 lb thin asparagus, trimmed of ends
• 1 lb whole wheat penne
• 1 teaspoon extra virgin olive oil
• 1 tablespoon butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3⁄4 cup vegetable stock
• 3⁄4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons fresh tarragon, finely chopped (about a couple of sprigs)
• Juice of 1 lemon
• Grated Parmigiano-Reggiano cheese, for serving

Equipment Needed

• Large pot
• Skillet
• Whisk
• Colander

Instructions

1. Bring a large pot of water to a boil. Generously salt the water.
2. Add the asparagus to the boiling water for 2 minutes. This quick blanching helps to brighten the color and slightly soften the vegetable.
3. Remove the asparagus from the pot using a slotted spoon or spider, drain well, and immediately plunge into an ice bath to stop the cooking process. This keeps the asparagus vibrant green. Once cooled, chop the asparagus into 2-inch pieces.
4. Add the penne pasta to the same pot of boiling water and cook according to package directions until al dente – firm to the bite. Reserve about 1 cup of the pasta water before draining the pasta.
5. While the pasta is cooking, prepare the sauce. Place a skillet over medium heat.
6. Add 1 teaspoon of extra virgin olive oil and 1 tablespoon of butter to the skillet. Allow the butter to melt completely into the oil.
7. Once the butter is melted, add the minced garlic to the skillet. Gently cook the garlic for 2 to 3 minutes, stirring frequently, until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
8. Sprinkle 2 tablespoons of all-purpose flour into the pan over the garlic and butter mixture. Cook the flour for 1 minute, stirring constantly to form a roux. This will help to thicken the sauce.
9. Whisk in 3⁄4 cup of vegetable stock, 3⁄4 cup of half-and-half, 2 tablespoons of Dijon mustard, and 2 teaspoons of grated lemon zest. Make sure to whisk constantly to prevent any lumps from forming in the sauce.
10. Season the sauce with salt and black pepper to taste. Add 2 tablespoons of finely chopped fresh tarragon.
11. Cook the sauce for 2 to 3 minutes, stirring occasionally, until it thickens slightly. If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.
12. Add the juice of 1 lemon to the sauce. This brightens the flavor and adds a refreshing tang.
13. Gently toss the cooked asparagus and al dente penne pasta with the sauce to coat evenly.
14. Turn off the heat and adjust the salt and pepper to taste, if needed.
15. Serve immediately, topped with freshly grated Parmigiano-Reggiano cheese.

Expert Tips & Tricks

• Blanching the Asparagus: Don’t skip the blanching step. It’s crucial for maintaining that vibrant green color and preventing the asparagus from becoming mushy. An ice bath is key.
• Roux Perfection: When making the roux (butter and flour mixture), make sure to cook it for the full minute. This helps eliminate the raw flour taste.
• Sauce Consistency: If your sauce is too thick, add a splash of the reserved pasta water. The starch in the water will help bind the sauce and create a silky texture.
• Lemon Zest: Use a microplane to zest the lemon. This ensures you get the flavorful zest without the bitter white pith.
• Don’t Overcook the Pasta: Al dente pasta holds its shape and texture better when tossed with the sauce. Overcooked pasta can become mushy.

Serving & Storage Suggestions

Serve the Asparagus Penne immediately after preparation for the best flavor and texture. Garnish with extra fresh tarragon and a generous grating of Parmigiano-Reggiano cheese. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or stock if the sauce has thickened too much. While freezing is not recommended (the pasta and sauce texture can change), refrigeration works well for short-term storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	547.6 kcal	N/A
Calories from Fat	104 g	19%
Total Fat	11.6 g	17%
Saturated Fat	5.7 g	28%
Cholesterol	24.4 mg	8%
Sodium	156.2 mg	6%
Total Carbohydrate	98.2 g	32%
Dietary Fiber	12.4 g	49%
Sugars	2 g	7%
Protein	22.2 g	44%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free penne pasta instead of whole wheat.
• Dairy-Free: Substitute the half-and-half with a plant-based cream alternative like oat milk or cashew cream. Use olive oil instead of butter. Nutritional yeast can replace the Parmigiano-Reggiano cheese for a cheesy flavor.
• Vegan: Implement both the gluten-free and dairy-free options from above.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas to the pasta for extra protein.
• Seasonal Veggies: Swap the asparagus with other seasonal vegetables like peas, zucchini, or bell peppers.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Herb Variations: Experiment with different fresh herbs like basil, parsley, or chives instead of tarragon.

FAQs (Frequently Asked Questions)

Q: Can I use frozen asparagus instead of fresh?
A: Yes, you can use frozen asparagus. Thaw it completely and pat it dry before blanching. Keep in mind that frozen asparagus may be a bit softer than fresh, so reduce the blanching time slightly.

Q: Can I make this dish ahead of time?
A: While best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and asparagus just before serving and then toss everything together.

Q: What if I don’t have half-and-half?
A: You can use a combination of milk and heavy cream, or just use milk for a lighter sauce.

Q: Can I use a different type of pasta?
A: Absolutely! Penne works well, but other short pasta shapes like fusilli, rotini, or farfalle would also be delicious.

Q: How do I prevent the sauce from separating?
A: Avoid overheating the sauce and whisk it frequently. If it starts to separate, whisk in a small amount of cold water or vegetable stock to bring it back together.

Final Thoughts

This Asparagus Penne recipe is a testament to how simple ingredients, when combined thoughtfully, can create a truly memorable meal. It’s a dish that’s both comforting and elegant, perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the variations and substitutions to make it your own. And, most importantly, share it with someone you love. Buon appetito!