Recipe - Pasta With Asparagus And Lemon Cream

1 tablespoon Butter or margarine
One fourth cup Minced onion
1 pound Asparagus; cut into 1inch
pieces
1 cup Chicken broth
One half cup Heavy or whipping cream
1 cup Frozen peas; thawed
One half teaspoon Grated fresh lemon peel
1 pound Bowties; cooked according to
package directions, drained
1/3 cup Freshly grated Parmesan
cheese

Recipe By: LHJ ONLINE http://www.lhj.com

1. Melt butter in large skillet over mediumhigh 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 Lowfat

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 MCRecipe Digest by "Joyce Bennis" Joyce_B@email.msn.com on Apr
1, 1998