Pasta with Asparagus and Creamy Lemon Sauce

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A delicious pasta dish that has withstood the test of time, this recipe features simple angel hair pasta, fresh asparagus and a creamy lemon sauce.
4 servings (serving size: 1 1/2 cups)


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8 ounces uncooked angel hair pasta
2 1/2 cups (1-inch) sliced asparagus (about 1 pound)
1 tablespoon butter or stick margarine
1/2 cup chopped green onions
1 1/2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
3/4 cup fat-free milk
2 large eggs
1 tablespoon chopped fresh or 1 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground nutmeg


Prep: 8 Minutes

Cook pasta in boiling water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.

While the pasta cooks, melt butter in a large skillet over medium heat. Add onions and rind; sauté 1 minute. Add juice; cook 1 minute or until liquid almost evaporates.

Combine milk and eggs in a small bowl; stir well with a whisk. 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. Serve immediately.

Created date

September 1999

Nutritional Information

Calories 318
Caloriesfromfat 19 %
Fat 6.7 g
Satfat 2.8 g
Monofat 2 g
Polyfat 0.9 g
Protein 14.3 g
Carbohydrate 50.9 g
Fiber 3.5 g
Cholesterol 119 mg
Iron 3.6 mg
Sodium 241 mg
Calcium 114 mg