2 Servings 15 min Cook
1 Cup Light Cream
10 Oz Whole Wheat Pasta
10 Spear (1/2" base) Asparagus
1 Lemon yields Lemon Juice
1 Tsp Parsley
1 Cup Parmesan Cheese
5 Dash Salt
5 Dash Pepper
Put cream in sauce pan and bring to boil.
Reduce to a low simmer for 10 minutes, until thick.
Meanwhile, cook pasta according to package instructions.
2 minutes before finish, add asparagus to boiling water.
drain well and return to warm pan with cream, lemon juice, parsley and 1/2 the cheese.
Toss together and season well with salt and pepper.
Sprinkle remaining cheese on top.