220 g fettucine, uncooked
1 tbsp olive oil
1 lb fresh asparagus spears, trimmed and cut into 2-inch lengths
1 small zucchini, sliced
2 cloves garlic, minced
1/2 of a 250g tub of dill cream cheese product (about 1/2 cup)
3/4 cup chicken broth
3 green onions, sliced
1 tbsp lemon juice
1/4 tsp black pepper
Cook pasta according to package directions, omitting salt. Meanwhile, heat olive oil in pan on medium-high heat. Add asparagus, zucchini and garlic. Saute 2-3 minutes or until crisp-tender. Move veggies over to the side and add the cream cheese and chicken broth. Cook and stir 3-4 minutes until cream cheese has melted. Add green onions, lemon juice and cooked fettuccine, stir to coat. Sprinkle with black pepper.
*From http://www.kraftcanada.com/en/recipes/fettuccine-primavera-132484.aspx
