Name: Lemon Pappardelle Pasta & Asparagus
Prep time: 2 min
Cook time: 9 min
Total time: 11 min
Ingredients: 1 pound asparagus (trimmed and cut into 2 inch pieces.); 8 oz pappardelle pasta; 1/2 cup non-fat Greek yogurt; juice and zest of one large lemon; 1/4 cup fresh dill (chopped)

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The flavours of lemon, dill, and asparagus are always perfect together and bring a spring freshness to this Lemon Pappardelle Asparagus Pasta

What's Pappardelle?

Pappardelle pasta is a thin, wide, ribbon-like pasta that's especially satisfying to dig into. The silky, slippery long noodles are perfect for sauces and plus, fun to eat. In fact, the name, Pappardelle comes from the verb "pappare", which means to "gobble up" (Wikipedia). And gobble up we did. These noodles were the perfect pasta to use in this Lemon Pappardelle Asparagus Pasta. I tossed the asparagus and noodles in a lemony cream sauce and fresh dill.

Cooking Perfect Asparagus

I'm excited that local asparagus is finally showing up in markets here, one of the first crops of spring. The flavour of fresh locally grown asparagus is way better than the imported ones. Really, there's no comparison. The only thing better is the foraged asparagus that we can find here. Coming across a patch of wild asparagus while on a hike is always a treat. These cultivated spears were fresh and perfect with hardly any woodiness to the stems. They only needed about 2 minutes in the pot at the end of the pasta cooking time for that perfect tender crispness that we want. Properly cooked asparagus is perfection. Overcooked asparagus, as with any fresh veggie, is well, far from it.

Vegetable Cooking Tip:

Whenever I cook a pasta dish with veggies, I put the vegetables in the pot with the boiling pasta in the last couple of cooking minutes. Why get out another pot when you don't need to, right? I'm all for saving steps and pot washing in the kitchen. My husband, aka clean up guy, appreciates the heck out of me for that.

Using Low Fat Greek Yogurt For A Healthier, But Still Creamy Dish

I like to use fat-free Greek or Balkan style yogurt in recipes. The yogurt is a perfect sub for cream or sour cream. You don't notice a difference in taste or creaminess, but you leave out all that fat. And who needs extra fat?

If you love pasta, you may also love Salmon Fettuccine Alfredo or Chicken Stroganoff, or for a heartier option, check out Kale & Sausage Pasta.

A plate of food on a table, with Pappardelle

Lemon Pappardelle Pasta & Asparagus

This Lemon Asparagus Pasta is made with pappardelle and uses Greek yogurt for a light but creamy sauce. Ready in less than 15 minutes!

4.67 from 6 votes

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Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Prep Time: 2 minutes

Cook Time: 9 minutes

Total Time: 11 minutes

Servings: servings

Calories: 249kcal

Author: Colleen Milne

Ingredients

1 pound asparagus trimmed and cut into 2 inch pieces.
8 oz pappardelle pasta
½ cup non-fat Greek yogurt
juice and zest of one large lemon
¼ cup fresh dill chopped

US Customary - Metric

Instructions

In a large pot of boiling salted water, cook pasta 5 minutes
Add asparagus to the boiling pasta and cook for a further 2 minutes
Scoop out a cup of pasta water and reserve
Drain pasta and asparagus in a colander, and keep aside.
In the pot, whisk together yogurt, lemon juice and zest, and dill
Add pasta and asparagus back into the pot and toss with the sauce, adding reserved pasta water to desired consistency.
Serve hot

Notes

To trim asparagus, bend the stalks until they snap and discard the woody ends.

Nutrition

Comments

Dina

June 19, 2017 at 2:38 pm

Colleen, my kind of food...again..
What is a Balkan style yogurt that you mentioned here? Where do you get it? Always learning something new on your blog, thank you for that and for the wonderful food inspiration.

- Colleen
  
  June 19, 2017 at 3:15 pm
  
  Hi Dina, Balkan style yogurt is a really thick and creamy. I buy the Astro brand, but I first had it in Iceland. 🙂
  
Janie

May 31, 2017 at 5:58 pm

I made it, it was awesome. Wonderful. Thanks for sharing! Over the top if you make the pasta from scratch.

- Colleen
  
  May 31, 2017 at 7:15 pm
  
  So glad to hear that it turned out well for you, Janie! Thanks so much for letting me know, and I know, from scratch pasta takes it to a whole new level!
  
Alexandra | Occasionally Eggs

May 22, 2017 at 1:47 pm

Pappardelle is the best type of noodle!! This dish is so perfect for the time of year, I love it. Not just the veggies you're using but how fast and simple it is, too, when we want to start spending more time outside but still need some warm food!

- Colleen
  
  May 22, 2017 at 6:38 pm
  
  Thanks Alexandra! I love pappardelle, too, and this dish is indeed a quick and simple one, but still delicious. My favourite kind. 🙂
  
Dee

May 20, 2017 at 11:02 am

I think Fiddleheads would be great in this recipe also, and they are now in the stores.

- Colleen
  
  May 20, 2017 at 3:24 pm
  
  What a great idea, Dee! I agree, fiddle heads would be so good in this dish. Thanks for the delicious idea! ?
  
Dana Sandonato

May 19, 2017 at 9:03 am

This looks like a big plate of seasonal freshness, right here. I'm a big sucker for lemony pasta AND asparagus. So I am *totally* into this. I also love your use of Greek yogurt. It's my go-to when I want something creamy without wanting to feel the guilt 😉 Haha

- Colleen
  
  May 19, 2017 at 9:51 am
  
  Thanks Dana! I know, who needs guilt, right?