Lunch Box 3: Lemon Pasta with Roasted Asparagus by cacookin
March 3, 2011, 6:28 pm
Filed under: Recipes

This beautiful, sunny weather made me crave something light and citrus-y. So here it is, spring-is-on-its-way pasta!


1 lb. roasted asparagus, cut into 2-3 in. pieces (see below for directions)

~3/4 lb. bowtie pasta (you could use the whole 1 lb. box, but I wanted a bigger asparagus to pasta ratio)

1 tbs. butter

1 tbs. olive oil, plus more for asparagus

2 large cloves garlic, minced

1 tbs. lemon zest

1/4 C. fresh-squeezed lemon juice

1/2 C. light sour cream

1/2 C. Parmesan cheese, freshly grated is best

1/2 C. flat-leaf parsley, finely chopped

Asparagus Directions:

1. Preheat oven to 350 degrees

2. Trim tough ends from asparagus by grabbing both ends and gently bending. The asparagus will snap off at the correct spot.

3. Place on baking sheet and drizzle with about 1-2 tbs. olive oil.

4. Season with salt and pepper, rolling asparagus around to coat.

5. Bake for 20 minutes and cut into 2-3 in. pieces for pasta.

Pasta Directions:

1. Follow instructions on box to cook pasta, save 1/4 C. pasta water for lemon sauce.

2. Heat butter and olive oil in large pan over medium heat.

3. Add garlic and stir for about 3 minutes, then add lemon zest and continue stirring another 3 minutes.

4. Pour in lemon juice, stirring about 2 minutes to combine.

5. Reduce heat to medium-low and add sour cream, stirring until you get an even consistency. Season with salt and pepper and then reduce heat to low until pasta is cooked.

6. Drain pasta, saving 1/4 C. water to add to sauce. Return pasta to large pot, add asparagus and lemon sauce.

7. Sprinkle with Parmesan cheese and parsley, stirring to combine.

Variations: I haven’t tried it yet, but I’m sure this would be excellent topped with toasted pine nuts. Also, it’d be great with grilled shrimp. Enjoy the lovely weather and yummy food!

-Jessie Cox


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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson

Comment by My Grandparent's Kitchen

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