Pasta with Asparagus and Creamy Lemon Sauce

Health score
16%
Pasta with Asparagus and Creamy Lemon Sauce
8 min.
4
312kcal

Suggestions


Are you looking for a quick and delicious meal that brings the vibrant flavors of spring to your table? Look no further than this delightful Pasta with Asparagus and Creamy Lemon Sauce! In just 8 minutes, you can whip up a dish that not only satisfies your hunger but also tantalizes your taste buds.

This recipe features tender angel hair pasta paired with fresh asparagus, creating a beautiful and colorful presentation. The creamy lemon sauce, enriched with the brightness of fresh lemon juice and zest, adds a refreshing twist that elevates the dish to new heights. With the addition of dill and a hint of nutmeg, each bite is a harmonious blend of flavors that will leave you craving more.

Perfect for a side dish, lunch, or even as a main course, this pasta dish is versatile enough to suit any occasion. Plus, it’s a healthier option, clocking in at just 312 calories per serving, making it an excellent choice for those mindful of their diet. Whether you're cooking for yourself or entertaining guests, this Pasta with Asparagus and Creamy Lemon Sauce is sure to impress. Get ready to enjoy a delightful meal that’s as easy to make as it is delicious!

Ingredients

  • ounces angel hair pasta uncooked
  • 2.5 cups asparagus sliced (1-inch) ( 1 pound)
  • tablespoon teaspoon dill dried fresh chopped
  • large eggs 
  • 0.8 cup milk fat-free
  • 0.5 cup green onions chopped
  • 0.1 teaspoon ground nutmeg 
  • tablespoons juice of lemon fresh
  • 1.5 teaspoons lemon rind grated
  • 0.3 teaspoon salt 
  • tablespoon stick margarine 

Equipment

  • bowl
  • frying pan
  • whisk

Directions

  1. Cook pasta in boiling water 4 minutes.
  2. Add asparagus; cook 2 minutes or until tender.
  3. Drain.
  4. While the pasta cooks, melt butter in a large skillet over medium heat.
  5. Add onions and rind; saut 1 minute.
  6. Add juice; cook 1 minute or until liquid almost evaporates.
  7. Combine milk and eggs in a small bowl; stir well with a whisk.
  8. Add pasta mixture and milk mixture to pan; stir well. Cook over low heat 3 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in dill, salt, and nutmeg.
  9. Serve immediately.

Nutrition Facts

Calories312kcal
Protein18.16%
Fat18.38%
Carbs63.46%

Properties

Glycemic Index
56.06
Glycemic Load
18.45
Inflammation Score
-8
Nutrition Score
18.899999991707%

Flavonoids

Eriodictyol
0.55mg
Hesperetin
1.63mg
Naringenin
0.16mg
Isorhamnetin
4.82mg
Kaempferol
1.35mg
Quercetin
13.14mg

Nutrients percent of daily need

Calories:312.25kcal
15.61%
Fat:6.42g
9.88%
Saturated Fat:1.64g
10.24%
Carbohydrates:49.9g
16.63%
Net Carbohydrates:45.87g
16.68%
Sugar:6.12g
6.81%
Cholesterol:94.38mg
31.46%
Sodium:241.84mg
10.51%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.28g
28.56%
Selenium:46.45µg
66.35%
Vitamin K:60.85µg
57.95%
Manganese:0.69mg
34.27%
Phosphorus:256.03mg
25.6%
Vitamin A:1127.55IU
22.55%
Vitamin B2:0.34mg
20.03%
Folate:77.01µg
19.25%
Copper:0.35mg
17.74%
Iron:3.18mg
17.65%
Fiber:4.03g
16.11%
Vitamin C:12.46mg
15.1%
Vitamin B1:0.22mg
14.48%
Magnesium:53.86mg
13.46%
Potassium:456.66mg
13.05%
Zinc:1.84mg
12.27%
Vitamin B6:0.24mg
12.03%
Calcium:118.85mg
11.88%
Vitamin B5:1.05mg
10.51%
Vitamin E:1.47mg
9.82%
Vitamin B3:1.94mg
9.69%
Vitamin B12:0.49µg
8.21%
Vitamin D:1.01µg
6.7%
Source:My Recipes