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Wednesday, October 14, 2009


Lemon Asparagus Pasta (from http://www.kitchenparade.com/)

Serves: 4
Points: 6

8 oz. bow-tie pasta
1-1/2 lbs. fresh asparagus, woody ends trimmed

1 T. unsalted butter
1 shallot, chopped finely
3/4 c. fat free half’n’half
Zest from 3 lemons (about 2 tablespoons)
Juice from 2 lemons (about 1/4 cup)
1/2 tsp. kosher salt
0 – 2 tsp. sugar
About 1/3 c. fresh dill, chopped
Freshly grated black pepper
Grated fresh Parmesan cheese

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!