Sunday's Dinner -

[Guest guest]

This was dinner on Sunday night. My DH is not a white sauce lover and

he liked this. He just wished that the asparagus pieces had been

smaller. They were definitely too big but they were great anyway.

Can't wait for the skinny pencil-thin asparagus comes on the market.

I really don't like the thick kind but covered with an alfredo-like

sauce definitely helps.

 

* Exported from MasterCook *

 

Rotini w/Asparagus in a Creamy Lemon Sauce

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Low Fat Main Dishes,

Vegetarian

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 lb dried rotini pasta

2 tsp garlic-infused oil

2 cups asparagus -- in sm pc

2 cloves garlic -- minced

1/2 cup Land O'Lakes Fat-Free Half-and-Half

1 tsp cornstarch -- mixed with

2 tsp water

2 tsp lemon zest -- finely shredded

2 tsp garlic pesto sauce -- * see note

 

For pasta:

 

Place a large pot of water on for a boil. When it comes to a boil,

put 2 tsp salt and the pasta in. Cook according to package

directions.

 

While pasta is cooking, make sauce and asparagus:

 

In a large skillet, heat oil. Add asparagus and garlic. Cook,

stirring constantly, for 3 minutes until the asparagus is crisp-

tender. Remove with slotted spoon.

 

In same skillet, combine fat-free half-and-half, cornstarch slurry

and lemon zest. Bring to a boil. Stir once in awhile to make sure

that the mixture doesn't stick to the bottom of the pan. Take off

heat and whisk in garlic pesto sauce.

 

To assemble: Drain pasta. Place in pot or large serving bowl and mix

in asparagus. Top with sauce and mix well. Sprinkle with shredded

parmesan cheese.

 

Serve with warm bread.

 

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RisaG