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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!
Course
Main Course
Cuisine
Italian
Diet
Vegetarian
Prep Time
2
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
11
minutes
minutes
Servings
4
servings
Calories
249
kcal
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
Serving:
1.5
g
|
Calories:
249
kcal
|
Carbohydrates:
47
g
|
Protein:
12
g
|
Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
16
mg
|
Potassium:
412
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1085
IU
|
Vitamin C:
8.8
mg
|
Calcium:
73
mg
|
Iron:
3.4
mg