Rotelle With Asparagus, Tomatoes in a Lemon Cream S

Name: Rotelle With Asparagus, Tomatoes in a Lemon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 (8 ounce) box rotelle pasta, cooked, drained; 6 ounces light cream cheese; 1 teaspoon garlic, minced; 1 lb asparagus, cut into bite sized pieces; ¾ cup milk; ½ cup grated parmesan cheese, divided; ¼ cup grated parmesan cheese; 1 cup mozzarella cheese, shredded and divided; 2 pinches white pepper; 1 tablespoon fresh lemon zest; 1 pint grape tomatoes, cut in half; ¼ cup onion, sliced thin, then diced; red pepper flakes (optional)

Servings: persons

0.5 (8 ounce) box rotelle pasta, cooked, drained
6 ounces light cream cheese
1 teaspoon garlic, minced
1 lb asparagus, cut into bite sized pieces
¾ cup milk
½ cup grated parmesan cheese, divided
¼ cup grated parmesan cheese
1 cup mozzarella cheese, shredded and divided
2 pinches white pepper
1 tablespoon fresh lemon zest
1 pint grape tomatoes, cut in half
¼ cup onion, sliced thin, then diced
red pepper flakes (optional)

1
In a steamer, steam asparagus till al dente.
2
Rinse in cold water and drain.
3
Add more water to asparagus water and cook rotelle till al dente.
4
Rinse and drain.
5
In the same pan add cream cheese, butter, milk, 1/4 cup parmesean cheese, white pepper, onion, lemon zest, garlic.
6
Whisking constantly over low heat till all is smooth.
7
Add asparagus, tomatoes and rotelle; stir to evenly coat.
8
Spray a small casserole dish with Pam.
9
Add 1/2 the mixture to dish; then add 1/2 the mozzarella and half the parmesan cheese.
10
Add the rest of the mixture to the dish and add the rest of the mozzarella and parmesan cheese.
11
Cover and bake in a 350 degree F. oven for about 30-45 minutes till heated through.
12
Add red pepper flakes as desired on top to serve!

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 0.5 (8 ounce) box rotelle pasta, cooked, drained, 6 ounces light cream cheese, 1 teaspoon garlic, minced, 1 lb asparagus, cut into bite sized pieces, and more.

Yes, Rotelle With Asparagus, Tomatoes in a Lemon Cream Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rotelle With Asparagus, Tomatoes in a Lemon Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions