Creamy Lemon Asparagus Pasta
Yield: 4 servings
  • 1 bunch asparagus, trimmed
  • olive oil
  • salt and pepper, to taste
  • 8 ounces penne pasta, whole wheat
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup milk
  • ½ cup freshly squeezed lemon juice (from about 3 large lemons)
  • Zest of 1 lemon, plus some for garnish
  • ⅔ cup crumbled goat cheese, separated
  • walnuts, toasted, for serving
  • fresh thyme, for serving
  1. Preheat oven to 450 degrees F. Place asparagus in a single layer onto a baking sheet lined with parchment paper. Drizzle with olive oil and add a dash of salt and pepper. Gently toss to evenly coat the asparagus.
  2. Roast asparagus in the oven for about 10 minutes. Asparagus should be slightly tender but still crisp when you remove from the oven. Then set aside to cool and cut into 1-inch pieces.
  3. Cook pasta according to package instructions. Then drain pasta and set aside.
  4. Using a medium saucepan, melt the butter and add the garlic, cooking for about 2 minutes or until fragrant. Whisk in the flour until lightly browned and fully incorporated, about 1 minute. Gradually whisk in the milk, making sure that the milk and flour thoroughly combine into a smooth sauce. Then add the lemon juice. Cook the sauce, whisking constantly as it thickens, about 2-3 minutes or until the sauce JUST begins to bubble. Turn off the heat and stir in the lemon zest.
  5. In a large bowl, combine pasta, lemon sauce, asparagus, and half of the goat cheese. Serve immediately, garnished with remaining goat cheese crumbles, walnuts, lemon zest and fresh thyme.
Recipe by Oakhurst Kitchen at