Linguine with asparagus & goat cheese
Yield: 2 Servings
Ingredients:
- 1/2 lb Fresh asparagus
- 1/2 c Canned no-salt-added chicken Broth -- undiluted
- 1/4 cn Chablis or other dry white Wine
- 1/4 c Shallots -- chopped
- 1/4 ts Pepper
- 4 oz Neufchatel cheese softened (1/2 8-oz pkg)
- 2 oz Goat cheese -- crumbled
- 2 tb Fresh lemon juice
- 1/2 c Thinly sliced sweet red
Instructions:
Pepper -- (~1/2 small) [Put water for linguine or spaghetti on to boil.] Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegtable 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
