| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Butter or margarine |
| 1/4 | c | Minced onion |
| 1 | lb | Asparagus; cut into 1-inch pieces |
| 1 | c | Chicken broth |
| 1/2 | c | Heavy or whipping cream |
| 1 | c | Frozen peas; thawed |
| 1/2 | ts | Grated fresh lemon peel |
| 1 | lb | Bowties; cooked according to package directions, drained |
| 1/3 | c | Freshly grated Parmesan cheese |
INSTRUCTIONS
Recipe By: LHJ ONLINE http://www.lhj.com 1. 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. 2. Toss sauce with hot pasta and Parmesan cheese in large serving bowl. Makes 6 servings. Celebrate the rites of spring with the delicate touch of citrus and bright shades of green in this delicious pasta dish. Prep time: 5 minutes Cooking time: 9 to 10 minutes Degree of difficulty: Easy Low-fat PER SERVING Calories 430 Total Fat 12 g Saturated Fat 7 g Cholesterol 36 mg Sodium 336 mg Carbohydrates 64 g Protein 16 g Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Apr 1, 1998
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