1/2 pound fresh asparagus
1/2 c. canned no-salt added chicken broth, undiluted
1/4 c. Chablis or other dry white wine
1/4 c. chopped shallots
1/4 t. pepper
1/2 (8-ounce) package Neufchatel cheese, softened
2 ounces goat cheese, crumbled
2 T. fresh lemon juice
8 ounces linguine, uncooked
1/2 c. thinly sliced sweet red pepper
1. Snap off tough engs of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Set aside.
2. Combine chicken broth, white wine, chopped shallots, and pepper in a saucepan. Bring to a boil; add asparagus. Reduce heat, and simmer 5 minutes. Add cheese and lemon juice; cook over low heat, stirring constantly until the cheese melts. Set aside and keep warm.
3. Cook pasta according to package directions; drain. Place pasta in serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Serve immediately.
Source: Cooking Light Cookbook 1994, p.141
| Vegetarian Recipes | Index of Recipes |
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