How to Make Bechamel Sauce Pasta Bake

Pasta With Asparagus And Lemon Sauce

Plus 2 tablespoons for the lasagna.

Recipe Summary Pasta With Asparagus And Lemon Sauce

A quick midweek vegetarian pasta dish with asparagus and a creamy lemon sauce. I always use organic lemons whenever I use the zest.

Ingredients | Bechamel Sauce Pasta Bake

2 lemons

1 (16 ounce) box penne pasta

5 tablespoons butter, divided

¾ pound asparagus, trimmed and cut into 1-inch pieces

salt and freshly ground black pepper to taste

3 tablespoons all-purpose flour

¾ cup heavy cream

1 ½ cups vegetable broth, or more to taste

4 sprigs fresh parsley, chopped

1 pinch white sugar, or to taste

2 ripe tomatoes, seeded and diced

½ cup freshly shaved Parmesan cheese

Directions

Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.

While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.

Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.

Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

Info | Bechamel Sauce Pasta Bake

prep: 20 mins cook: 20 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Pasta With Asparagus And Lemon Sauce

Main Dish Recipes, Pasta,