| 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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