Title: Creamy Pasta with Peas and Asparagus
Categories: Side Pasta Vegetable
Yield: 6 Servings
| 1/2 | c | Heavy cream |
| 1/2 | c | Chicken broth |
| 1 | tb | Lemon juice |
| 2 | ts | Lemon zest |
| 12 | oz | Rotini pasta |
| 1 | lb | Fresh asparagus, cut into 1 |
| | | 1/2 inch lengths |
| 10 | oz | Frozen peas |
| 1 | c | Grated Parmesan cheese |
| 2 | tb | Fresh chopped parsley |
| | | Salt and pepper to taste |
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 8 minutes. Add asparagus and peas, bring back to a boil and cook
until the vegetables are tender, about 1 to 2 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.