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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 1 lb pasta (penne, rigatoni, rotini, etc.)
- 1 lb fresh asparagus, trimmed cut into 1-inch lengths
- 1 cup Carnation Evaporated Milk (regular or fat-free)
- 14 cup reserved asparagus water
- 2 tablespoons olive oil
- 1 teaspoon grated lemon zest
- 12 teaspoon salt
- 14 teaspoon pepper
- 12 cup grated parmesan cheese
Method
- In a large amount of boiling, salted water, cook pasta until just tender.
- While pasta cooks, in a separate saucepan, cook asparagus in boiling water until very tender.
- Drain, reserving 1/4 cup asparagus water, and refresh under cold water.
- Drain well.
- Puree in food processor until coarsely chopped.
- Add evaporated milk, reserved asparagus water, olive oil, lemon zest, salt and pepper.
- Drain pasta and return to saucepan.
- Add asparagus sauce and heat pasta and sauce over medium heat until hot, about 5 minutes.
- Do not boil.
- Transfer to a serving dish.
- Toss with Parmesan.
