Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 1999


Recipe Summary

8 mins
8 mins
4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

318 calories; calories from fat 19%; fat 6.7g; saturated fat 2.8g; mono fat 2g; poly fat 0.9g; protein 14.3g; carbohydrates 50.9g; fiber 3.5g; cholesterol 119mg; iron 3.6mg; sodium 241mg; calcium 114mg.