Lemon Feta and Cream Cheese Pasta with Roasted Asparagus

星期五是春天的第一天，照理來説是春風來迎接我們，結果反而是一場雪。幸虧這場雪是濕的，不至於像氣象報道那樣説的三到五寸厚。

Asparagus（蘆筍）屬於春天的產品，已經可以在市場上看見它們的蹤影。吃蘆筍能把一絲春天的氣息帶進家嗎？

這個食譜亦算簡單料理，主要把cream cheese、heavy cream、milk、feta cheese煮融化后，和一和pasta和蘆筍就可以端上餐桌了。聽起來很重奶味，檸檬汁卻能令這cheesy的料理變得輕一點。


Ingredients
1 lb spaghetti
1 large bunch asparagus, ends trimmed
1 T olive oil
salt and pepper, to taste
2 T unsalted butter
8 oz cream cheese
1 C heavy cream
2 C milk
8 oz feta cheese
1/4 C lemon juice
pinch of crushed red pepper
1/4 C flat leaf parsley


Directions
To roast the asparagus
Preheat oven to 400 degree. Place the trimmed asparagus on baking sheet and toss with 1 T olive oil, salt and pepper. Roast in the oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds.

At the same time, cook spaghetti according to instructions.

Heat a large pot over medium-high heat, add butter, cream cheese, milk, heavy cream, and feta cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the lemon juice, crushed red pepper and a pinch of pepper. Whisk the cheese until fully melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy.

Add the spaghetti, asparagus, and parsley to the sauce and toss well.


Source: Half Baked Harvest