Spring Vegetable Angel Hair w/ Lemon Cream Sauce
Ingredients:
- 2 cups broccoli florets (about 1/4 cup of this came from our garden)
- 2 cups asparagus (one stalk came from our garden)
- 1/4 cup salted butter
- 8 oz angel hair pasta
- 6 oz cream cheese, cubed
- 1 cup milk
- 3/4 cup grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp peppter
- 1 Tbsp grated lemon peel
Preparation:
1. Put water for pasta on to boil. For amount of water, see package instructions.
2. Chop broccoli florets and asparagus into bite-sized pieces.
3. Cut cream cheese into cubes and place in bowl near stove to soften.
4. Using a cheese grater, grate 1 Tbsp of lemon peel.
5. If not already grated, grate parmesan cheese.
Instructions:
1. Place butter in a skillet over medium-high heat. Saute broccoli and asparagus for about 9 minutes or until they are crisp but tender. Remove from heat and add lemon peel. When pasta water is boiling, cook angel hair according to package directions (generally about 3 minutes).
2. Over medium heat, add milk and cream cheese to a small saucepan. Stir continuously until there are no chunks of cream cheese left. Stir in parmesan cheese, salt, and pepper. Cook a few minutes longer, until the mixture is smooth. Remove from the heat.
3. Drain angel hair and put into a large serving bowl. Add veggies and sauce and toss together until all ingredients are equally distributed. Serve as soon as possible.
