A great way to warm up in the cold weather, this creamy-lemony pasta recipe will make for a cozy meal on even the coldest night! Ready in a flash, simply add shredded chicken (leftovers, anyone?) for a more hearty version! While fresh asparagus is in season now (and so, so good) you can always use frozen for a more cost-effective option. 

In addition to our fantastic pasta recipe, another great budget-friendly meal idea for this month is a St. Patrick's Day follow-up. Since most of us will probably go the traditional route and cook a corned beef brisket, steamed cabbage, potatoes and carrots (yum!), the left over brisket makes the best sandwiches and hash - a great weeknight meal and ideal way to use up those left overs!

Pasta in a Creamy Lemon Sauce

Ingredients

• 8 oz. gluten free angel hair pasta
• 2-1/2 cups asparagus, cut into 1 inch pieces
• 1 Tablespoon unsalted butter
• 1/4 cup onion or shallots, chopped
• Zest of 1 lemon
• 1 Tablespoon lemon juice
• 3/4 cup cream
• 2 large eggs
• 1 Tablespoon fresh dill
• Dash of fresh nutmeg
• Salt and freshly ground black pepper

Directions

Bring a large stock pot of salted water to a boil. Add the asparagus and cook until just tender, about 3-4 minutes. Remove the asparagus from the water with a slotted spoon and transfer to a bowl of ice water. (When cool drain.) Add the pasta to the water and cook according to package directions. Drain.

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

Combine the cream and eggs in a small bowl; stir well with a whisk. Add the pasta, asparagus, and cream mixture to the pan. Cook over low heat for 3 minutes, stirring constantly (do not boil). Stir in the dill and season with salt, pepper and fresh nutmeg. Serve immediately.

- Kelsey Ganes

ADVERTISEMENT