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May 1, 2015 / Chris Blum

Pasta with Asparagus in Lemon Cream Sauce

 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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One Comment

Leave a Comment
  1. Chris / May 1 2015 4:29 pm

    I love this pasta!
    There is something magical about combining a decadent cream sauce with crisp veggies. It’s a great blend of hearty comfort food and sensibility (there is so much asparagus in season, why not load up on the veg?)

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