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Ingredientes
- 1/2 lb Fresh asparagus
- 1/2 c. Canned no-salt-added chicken Broth, -- undiluted
- 1/4 can Chablis or possibly other dry white Wine
- 1/4 c. Shallots -- minced
- 1/4 tsp Pepper
- 4 ounce Neufchatel cheese, softened (1/2 8-ounce pkg)
- 2 ounce Goat cheese -- crumbled
- 2 Tbsp. Fresh lemon juice
- 1/2 c. Thinly sliced sweet red Pepper -- ( 1/2 small)
Direcciones
- [Put water for linguine or possibly spaghetti on to boil.]
- Snap off tough ends of asparagus. Remove scales from stalks with a knife or possibly vegtable peeler, if you like. Cut asparagus into 1-inch pcs. Set aside.
- Combine chicken broth, white wine, minced shallots, and pepper in a saucepan. Bring to a boil; add in asparagus. Reduce heat and simmer 5 min.
- Add in cheese and lemon juice; cook over low heat, stirring constantly, till cheeses heat. Set aside; keep hot.
- Cook pasta according to package directions, omitting salt and far; drain.
- Place pasta in a serving bowl. Add in asparagus mix and sweet red pepper; toss gently. Serve immediately.
- Yield: 5 servings (284 cal per 1-cupserving) [2 servings; 3 with salad]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 2 servings | |
| Calories 302 | |
| Calories from Fat 168 | 56% |
| Total Fat 19.08g | 24% |
| Saturated Fat 11.45g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 394mg | 16% |
| Potassium 415mg | 12% |
| Total Carbs 11.61g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.54g | 3% |
| Protein 13.08g | 21% |
