Description
A quick and healthy family supper!
Ingredients
- ½ pounds Whole Wheat Penne
- 1 bunch Thin Asparagus, Trim And Discard Bottom 2-3 Inches, The Remainder Cut Into 1-inch Pieces
- 1-½ Tablespoon Unsalted Butter
- 1 whole Leek, Ends Trimmed, With Light Green And White Parts Quartered And Thinly Sliced
- 1-½ Tablespoon All-purpose Flour
- ¾ cups 2% Milk, Room Temperature
- ½ 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)
- ¼ cups Freshly Grated Parmigiano Reggiano
- 1 whole Lemon, For Garnish
Preparation
Cook the pasta according to package directions. Use a slotted spoon to transfer the pasta to a large bowl. Let the water return to a full boil and add the asparagus, cooking until just tender and still bright green, about 3 minutes. Drain the asparagus and add it to the pasta.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the leek and saute until aromatic and soft, about 4 minutes. Whisk in the flour until it disappears, about 1 minute. Add the milk, lemon zest, nutmeg, salt, and pepper. Let it simmer, whisking occasionally until thick, about 4 minutes. Add the cheeses and whisk until melted and the sauce is smooth.
Pour the sauce over the pasta and asparagus and toss until evenly coated. Add a squeeze of fresh lemon juice if desired and garnish with lemon wedges.
