Linda in San Diego posted 05-14-98
Pasta with Asparagus and Lemon Cream
Source: LHJ ONLINE http://www.lhj.com
Prep time: 5 minutes
Cooking time: 9 to 10 minutes
Degree of difficulty: Easy
Low-fat
1 tablespoon butter or margarine
1/4 cup minced onion
1 pound asparagus, cut into 1-inch pieces
1 cup chicken broth
1/2 cup heavy or whipping cream
1 cup frozen peas, thawed
1/2 teaspoon grated fresh lemon peel
1 pound bowties, cooked according to package directions, drained
1/3 cup freshly grated Parmesan cheese
Melt butter in large skillet over medium-high heat. Stir in onion and cook 3 minutes.
Add asparagus and chicken broth; boil 3 minutes over high heat. Add heavy cream, peas and lemon peel; boil until sauce is thickened, about 3 to 4 minutes.
Toss sauce with hot pasta and Parmesan cheese in large serving bowl.
Makes 6 servings.