Pasta with asparagus and lemon sauce from Moosewood Restaurant Favorites: The 250 Most Requested Naturally Delicious Recipes from One of America's Best-loved Restaurants by Moosewood Collective

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Notes about this recipe

  • Eat Your Books

    See recipe for pasta suggestions.

  • cellenly on March 24, 2025

    It’s a lightly lemony sauce that’s not too heavy. Delicious even though made some changes. 1. Made with broccoli instead of asparagus. Worked great. 2. Steamed broccoli in microwave. Faster and easier. 3. Added a little more lemon as we liked the brightness. We added leftover chicken and was such a fast weeknight meal as it’s just a dump everything into the blender sauce.

  • Hannaha100 on June 07, 2017

    Recipes like this are why I compulsively buy cookbooks because I've never thought of doing an asparagus sauce for pasta. I thought this was delicious! Simple, healthy and tasty. Easily vegan if you leave out cheese (and still delicious). Will definitely repeat. Only points: 1. If you cook the asparagus spears before the tips you can get in with making the sauce while tips cook. 2. I'm not sure it's strictly necessary to cook the pasta in the asparagus water. Next time I'll probably do two parallel pans to make it even quicker (apologies to purists).

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