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| 1 Esslöffel | butter or margarine |
| 1/4 Tasse | onion minced |
| 1 x ca. 450 g | Asparagus; cut into 1-inch pieces |
| 1 Tasse | chicken broth |
| 1/2 Tasse | Heavy or whipping cream |
| 1 Tasse | Frozen peas; thawed |
| 1/2 Teelöffel | Grated fresh lemon peel |
| 1 x ca. 450 g | Bowties; cooked according to package directions, drained |
| 1/3 Tasse | Parmesan cheese freshly grated |
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1. Melt butter in large skillet over medium-high heat. Stir in onion and cook 3 minutes. Add asparagus and chicken broth; boil 3 minutes over high heat. Add heavy cream, peas and lemon peel; boil until sauce is thickened, about 3 to 4 minutes.
2. Toss sauce with hot pasta and Parmesan cheese in large serving bowl.
Celebrate the rites of spring with the delicate touch of citrus and bright shades of green in this delicious pasta dish.
Easy Low-fat
Per Serving Calories 430 Total Fat 12 g Saturated Fat 7 g Cholesterol 36 mg Sodium 336 mg Carbohydrates 64 g Protein 16 g
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