Make anytime feel like springtime with lemon-asparagus pasta. Shaving the asparagus gives the Creamy Lemon-Asparagus Pasta appetizing verdant highlights.
What You Need
Original recipe yields 6 servings
3/4 lb. spaghetti, uncooked
1 lb. fresh asparagus spears, trimmed
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cloves garlic
Zest and juice from 1 lemon, divided
1 chicken bouillon cube
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, use vegetable peeler to peel asparagus into thin strips.
Drain spaghetti, reserving 1 cup of the cooking water. Blend reserved water, cream cheese, garlic, lemon juice and bouillon in blender until smooth.
Return spaghetti to saucepan. Add cream cheese mixture and asparagus; mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently.
Sprinkle with Parmesan and lemon zest.
Serve with a mixed green salad to round out the meal.
How to Easily Peel the Asparagus
When peeling asparagus near the bottom of each spear, place the thin spear on top of a flat wooden spatula handle. This will raise the asparagus off the work surface to allow you to shave the last few strips.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.