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I really like a light pasta with veggies in the summer time. This is one of the few times I’ve had asparagus on the raw side, but I think I would prefer to lightly grill them and chop them in in the pasta just to add another layer of flavor. It needed a little cajun spice to us, but we just like things on the spicy side, otherwise it’s a nice refreshing easy dish to do on those busy nights so you can get back outside and enjoy the summer nights.

Creamy Lemon Pasta with Shaved Asparagus

(Adapted from Kraft)


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3/4 lb. spaghetti, uncooked I used 16 oz linguini                                       

1 lb. fresh asparagus spears, trimmed

6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed I used 8 oz                   

3 cloves garlic

Zest and juice from 1 lemon, divided

1 chicken bouillon cube                                   

1/4 cup KRAFT Grated Parmesan Cheese


Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, use vegetable peeler to peel asparagus into thin strips.         


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Drain spaghetti, reserving 1 cup (I used 1 1/2 cups) of the cooking water. Blend reserved water, cream cheese, garlic, lemon juice and bouillon in blender until smooth.      


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Return spaghetti to saucepan. Add cream cheese sauce and asparagus; mix lightly. Cook on medium heat 3 min. or until heated through, stirring frequently. Sprinkle with Parmesan and lemon zest.

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