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| Prep Time: 10 Minutes Cook Time: 15 Minutes
½ pound fresh asparagus 8 ounces linguine, uncooked ½ Cup canned no-salt-added Chicken broth ¼ Cup dry white wine ¼ Cup chopped shallot ¼ Teaspoon pepper ¾ (8- ounce) package Neufchatel cheese, softened 2 ounces goat cheese, crumbled 2 Tablespoons fresh lemon juice ½ Cup thinly sliced sweet red Pepper
Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. But asparagus into 1-inch pieces; set aside. Cook pasta according to package directions, omitting salt and fat. Drain and set aside. Combine broth and next 3 ingredients in a saucepan; bring to a boil over medium-high heat. Add asparagus. Reduce heat, and simmer, uncovered, 5 minutes. Add cheese and lemon juice; cook over low heat, stirring constantly, until cheese melts. Place pasta in a serving bowl. Add asparagus mixture and red pepper; toss gently. Serve immediately. Serves: 3
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