Lemon Asparagus Pasta

Serves: 5
Total Calories: 366


1 (8-ounce) package angel hair pasta
2 1/2 cups fresh asparagus spears (1-inch pieces)
1 tablespoon butter
1/2 cup chopped green onions
1 1/2 teaspoons grated lemon peels
3 tablespoons lemon juice
3/4 cup milk
2 eggs
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon ground nutmeg


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

While pasta cooks, melt butter in large frying pan over medium heat. Add green onions and lemon peel and sauté 1 minute. Add lemon juice and cook until liquid is almost evaporated. Beat together milk and eggs. Add milk mixture, pasta, and asparagus to pan with green onions. Cook over low heat until milk mixture is slightly thick, about 4 minutes. Do not boil. Stir in dill, salt, and nutmeg. Serve immediately.

Fun Fact: Construction of the Pennsylvania Turnpike began in 1937 and was completed from Ohio to New Jersey in 1956. It was the first roadway in the United States that had no cross streets, no railroad crossings, and no traffic lights over its entire length. A trip through the mountains of Pennsylvania with grades of no more than 3% was unheard of prior to this time. A four-lane superhighway through the Allegheny Mountains with unrestricted passing (except through tunnels), the Pennsylvania Turnpike even made the pages of Scientific American due to its state-of-the-art design and construction. One of the hallmarks of the original turnpike was the seven tunnels bored through the mountains of Pennsylvania.

Nutritional Facts:

Serves: 5
Total Calories: 366
Calories from Fat: 62

This Lemon Asparagus Pasta recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Basic Pesto
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