Pasta with Asparagus and Lemon Cream

Pasta with Asparagus and Lemon Cream


  FROM 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. 

  PER SERVING 
  Calories 430 
  Total Fat 12 g 
  Saturated Fat 7 g 
  Cholesterol 36 mg 
  Sodium 336 mg 
  Carbohydrates 64 g 
  Protein 16 g 

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