Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 296ml Vegetable broth

  2. 8 Garlic cloves - peeled

  3. 3/4 cup 177ml Low-fat firm silken tofu

  4. 4 teaspoons 20ml Extra-virgin olive oil

  5. 2 teaspoons 10ml Fresh lemon juice

  6. 1/2 teaspoon 2 1/2ml Dijon mustard

  7. 2 tablespoons 30ml Chopped fresh chives

  8. 2 tablespoons 30ml Chopped fresh tarragon

  9. 2 tablespoons 30ml Chopped fresh parsley

  10. 1 1/2 teaspoons 7 1/2ml Grated lemon zest

  11. 1 lb 454g / 16oz Asparagus - trimmed

  12. 8 oz 227g Medium carrots - (abt 3) - peeled

  13. 12 oz 340g Dried penne pasta

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring large pot of lightly salted water to a boil. Meanwhile, in small saucepan, combine broth and garlic; bring to a simmer over medium-high heat. Reduce heat to low. Cover and simmer until garlic is very tender, 15 to 20 minutes. Transfer to blender or food processor. Add tofu, olive oil, lemon juice, mustard, and salt and pepper to taste; process until smooth and creamy. Return to saucepan. Warm over low heat but do not boil. Stir in chives, tarragon, parsley and lemon zest. Cover and keep warm. (Sauce can be prepared ahead. Cover and refrigerate for up to 2 days. Reheat before continuing with recipe.) Peel asparagus stalks, if desired, and cut into 1 1/2-inch lengths. Cut carrots into 1 3/4- by 1/4-inch sticks. Add pasta to boiling water, stirring to prevent sticking. Cook, stirring often, until just tender, 9 to 11 minutes. While pasta is cooking, place carrots in a steamer basket over boiling water. Top with asparagus. Cover and steam until tender, 4 to 5 minutes. Drain pasta and transfer to large, warm bowl. Add vegetables and reserved herb sauce; toss to coat. Serve hot with lemon wedges for squeezing, if desired. This recipe yields 4 servings. Per Serving: 460 Cal; 18g Prot; 7g Total Fat (1 Sat. Fat); 4g Carb.; 0mg Chol; 560mg Sod.; 6g Fiber.


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