Lemon Asparagus Pasta

By AlexG

Ingredients

• 8 ounces bow-tie pasta
• 1-1/2 pounds fresh asparagus, woody ends trimmed
• LEMON SAUCE
• 1 tablespoon unsalted butter
• 1 shallot, chopped fine
• 3/4 cup fat free half’n’half
• Zest from 3 lemons (about 2 tbs)
• Juice from 2 lemons (about 1/4 cup)
• 1/2 teaspoon kosher salt
• 1/3 cup fresh dill or mint, chopped
• Freshly grated black pepper
• Grated fresh Parmesan cheese

Details

Servings 2

Preparation

Step 1

Cook pasta in well-salted water and drain. Steam asparagus until just slightly underdone (it will finish cooking in the sauce). Cut into two-inch lengths.

Meanwhile, in a large skillet, melt butter on medium heat, add shallot and slowly soften. Add half’n’half, zest, lemon juice, salt and sugar. Stir in asparagus and gently warm until spears reach desired tenderness. Stir in hot pasta, letting it soak up sauce. Gently stir in dill and black pepper.

Transfer to serving bowls. Sprinkle with Parmesan. Serve and enjoy!