1. Cook pasta according to package directions, adding asparagus in the last 3 minutes of cooking. Drain, reserving 1/4 cup cooking liquid.
2. Meanwhile, melt butter in large skillet set over medium heat; cook shallot and garlic for 1 to 2 minutes or until softened. Stir in cream; bring to boil. Cook for 3 to 5 minutes or until slightly thickened.
3. Reduced heat to medium-low. Whisk in mascarpone cheese until smooth and sauce is thickened. Season with salt and pepper.
4. Toss together sauce, pasta and asparagus, reserved cooking liquid and Parmesan for 1 to 2 minutes or until pasta is well coated. Stir in chives and parsley.
Tip: Substitute cream cheese for mascarpone cheese if desired.
Nutrition Facts
Per 1/4 recipe
Calories 880
Fat 44g
Saturated Fat 26g
Cholesterol 140mg
Sodium 640mg
Carbohydrate 95g
Fiber 5g
Sugars 6g
Protein 14g
Shop Ingredients
Nutritional Information
Nutrition Facts
Per 1/4 recipe
Calories 880
Fat 44g
Saturated Fat 26g
Cholesterol 140mg
Sodium 640mg
Carbohydrate 95g
Fiber 5g
Sugars 6g
Protein 14g
Directions
1. Cook pasta according to package directions, adding asparagus in the last 3 minutes of cooking. Drain, reserving 1/4 cup cooking liquid.
2. Meanwhile, melt butter in large skillet set over medium heat; cook shallot and garlic for 1 to 2 minutes or until softened. Stir in cream; bring to boil. Cook for 3 to 5 minutes or until slightly thickened.
3. Reduced heat to medium-low. Whisk in mascarpone cheese until smooth and sauce is thickened. Season with salt and pepper.
4. Toss together sauce, pasta and asparagus, reserved cooking liquid and Parmesan for 1 to 2 minutes or until pasta is well coated. Stir in chives and parsley.
Tip: Substitute cream cheese for mascarpone cheese if desired.