1 tbsp butter
1 shallot, minced
2 cloves garlic, minced
1 tub ricotta cheese
1/2 cp light cream
2 tsp grated lemon rind
1 tbsp lemon juice
1/4 tsp pepper
pinch salt
1 pkg fettuccine
8 oz asparagus, chopped
2 tbsp chopped fresh chives
Melt butter over medium heat and cook shallot and garlic for 3 minutes (or until softened). Stir in ricotta cheese and cream and stir until combined. Add lemon rind and juice and pepper; cook stirring constantly for 5 minutes, or until hot.
In a large pot of boiling, salted water, cook fettuccine for 3 minutes. Add asparagus and cook for 2 minutes, or until pasta is aldente and asparagus tender crisp. Drain reserving 1 cup of the water and return pasta to the pot. Add ricotta sauce and toss to coat. Add some of the reserved cooking water to moisten. Add chives and toss to combine.
