| Linguine with Asparagus and Goat Cheese
1/2 pound of fresh asparagus
1/2 cup of canned no-salt-added chicken broth, undiluted
1/4 can of Chablis or other dry white wine
1/4 cup of Shallots, chopped
1/4 teaspoon of pepper
4 ounces of Neufchatel cheese, softened
2 ounces of Goat cheese, crumbled
2 tablespoons of fresh lemon juice
1/2 cup of thinly sliced sweet red pepper |
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[Put water for linguine or spaghetti on to boil.] Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Set aside. 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 cheeses melt. Set aside; keep warm. Cook pasta according to package directions, omitting salt and far; drain. Place pasta in a serving bowl. Add asparagus mixture and sweet red pepper; toss gently. Serve immediately. Yield: 5 servings (284 cal per 1-cup serving) [2 servings; 3 with salad] Recipe By : Cooking Light Cookbook 1994 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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