Angel Hair Pasta and Asparagus with Lemon Cream Sauce

Angel hair pasta with asparagus and lemon in a large fry pan.

Angel Hair Pasta and Asparagus with Lemon Cream Sauce

This Angel Hair Pasta with Asparagus and Lemon Cream Sauce is simple and packed with amazing flavor

Course Pasta Recipes

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 329kcal

Author Lea Ann Brown

Ingredients

8 ounces angel hair pasta uncooked
1 pound asparagus sliced
1 tablespoon unsalted butter
½ cup green onion chopped
zest of ½ lemon
3 tablespoons fresh lemon juice
¾ cup milk
2 large eggs
1 tablespoon chopped fresh or 1 teaspoon dried dill
¼ teaspoon salt
⅛ teaspoon ground nutmeg

Instructions

In a large sauce pan, such as a Dutch oven, 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 lemon zest; 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 skillet; 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.

Notes

Angel hair pasta cooks quickly, so watch it closely. When it's overcooked, that's where it gets its bad reputation for becoming sticky.

Be watchful when cooking this sauce. You don't want the sauce to boil or you'll have scrambled eggs. Only warm the sauce until thickened.

Want to keep this dairy free? A simple olive oil and garlic combination or even a thin tomato sauce is a great partner for these thin strands of Angel Hair Pasta. A lighter sauce simply means the pasta doesn't get lost in the sauce. And with thinner pastas, an oil based sauce helps to keep it from sticking together.

Nutrition