Pasta is my go to when I’m just too tired to cook, and it generally takes less time than takeout. This one combines my favorite spring veggie with a light lemon cream sauce – so yummy!
Ingredients:
8 oz pasta
1 lb asparagus, steamed and chopped into 1 inch pieces
Zest & juice of 2 lemons
1/4 c creme fraiche
1/2 c ricotta
1/4 c chives, minced
Salt and pepper
Parmigiano
Aleppo pepper
Cook pasta according to package.
In a 12 inch skillet, heat lemon juice & zest, creme fraiche, riccota and salt and pepper ocer low heat, until smooth. Add asparagus, chives and pasta and toss to combine. Top with parmigiano and aleppo pepper.
Serves 4. 9 WW PP.
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