Recipe of the Week

Recipe of the Week
Asparagus Pasta

whole wheat penne
1 Tbsp olive oil
1 garlic clove, minced, or ¼ tsp dried minced garlic
3 cups chicken broth
¼ tsp lemon pepper
1 bunch fresh asparagus, cut into 1 inch pieces
¼ cup freshly squeezed lemon juice, or more to taste
shredded Parmesan cheese
freshly ground pepper

Cook pasta according to package directions. Heat oil in large skillet. Add garlic and sauté for 1 minute. Add chicken broth, lemon pepper, and asparagus. Cook until asparagus in almost tender. Add lemon juice and continue cooking until asparagus is tender and broth is hot. Serve over hot pasta. Garnish with cheese and freshly ground pepper. Makes 4 servings.

Wine Recommendation: Tassel Ridge In the Dark In the Dark is a big, red wine with hints of cherry, plum, and white pepper. It is made from St. Croix, Syrah, and Merlot grapes.

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