Creamy Lemon Basil Pasta with Vegetables

Spring weather is here and I was in the mood for something

light and healthy. I saw some good asparagus in the store and my imagination took flight. Luckily, the hubster enjoyed the meal too.

Chop 1 small onion and 2 large cloves of garlic. Saute them in at least 4 tbs of olive oil till soft and fragrant. 

Add 2 tbs flour to make a roux. Add lots of pepper.

Put in some good citrusy white wine, like Sauv Blanc.

Stir till thickened. Add whole milk till you get a velvety sauce.

Add the zest and Juice of 1 large lemon. Stir.

Now add your 1" pieces of spring asparagus and red pepper strips. Let cook in sauce on low till the colors are vibrant.

Serve over hot pasta and sprinkle with plenty of chopped basil and parmesan.

I threw in some heirloom cherry tomatoes as well. Then I had to add some rotisserie chicken because Mark needs meat in everything. It was yummy and spring like- so enjoy it any way you want.

Great additions would be baby shrimp, sun dried tomatoes, artichoke hearts...anything you like.

It could also be a great side dish for salmon, other fish or roasted chicken.