Be the first to Asparagus with pasta, made with cream, chicken broth, lemon juice, rotini, fresh asparagus, peas, and Parmesan cheese.
Ingredients:
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 12 ounces rotini pasta
- 1 pound fresh asparagus, trimmed and cut into 1-inch lengths
- 1 1/2 to 2 cups frozen peas
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- salt and pepper to taste
Preparation:
In medium saucepan over medium heat, bring cream, chicken broth, lemon
juice and lemon zest to a boil.
Cook, stirring occasionally, until reduced to 2/3 cup, about 5 minutes.
In a large pot of boiling, salt water, cook pasta for 7 minutes. Add
asparagus and peas, bring back to a boil and cook until the vegetables are
tender, about 3 to 4 minutes. Drain the pasta and vegetables thoroughly in
a colander and return to the pot. Add the cream sauce, cheese and
parsley; toss thoroughly. Season with salt and pepper.
Serves 4.
Serves 4.
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Seafood Salad with Asparagus
Asparagus with Pasta
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Asparagus Casserole with and Egg
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Asparagus Casserole with Hard Cooked Eggs
Asparagus with Cream Sauce
Asparagus Casserole with Cheese
Asparagus Casserole with Nuts
Crockpot Asparagus Casserole
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Chicken Asparagus Casserole
Side Dish Casseroles
Vegetable Recipes Index
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