Spring Veggie Pasta

• 2 teaspoons butter
• 5 ounces thinly diagonally sliced baby carrots (about 1 cup)
• 1 cup unsalted chicken stock (such as Swanson)
• 3/4 teaspoon kosher salt, divided
• 1 cup fresh asparagus tips
• 1/2 cup frozen petite green peas, thawed
• 2 teaspoons finely shredded lemon rind, divided
• 5 ounces 1/3-less-fat cream cheese
• 1/4 teaspoon freshly ground black pepper
• 10 ounce fresh lasagna noodles, cut into 1/2-inch-wide strips
• 1/4 cup chopped fresh dill, mint, or parsley

1. Heat butter in a large skillet over medium-high heat; swirl until foamy. Add carrots; saute 1 minute. Add chicken stock and 1/2 teaspoon salt; simmer 4 minutes. Add asparagus, peas, and 1 teaspoon lemon rind; simmer 3 minutes or until liquid is reduced to 1/2 cup and vegetables are crisp-tender. Reduce heat to medium-low. Add remaining 1/4 teaspoon salt, cream cheese, and pepper to vegetable mixture, stirring with a whisk until smooth.
2. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup pasta cooking liquid.
3. Add noodles to vegetable mixture; toss to coat. Stir in 1/4 cup cooking liquid; add additional cooking liquid as needed to thin sauce. Sprinkle remaining 1 teaspoon rind and dill over pasta mixture. Divide pasta mixture into 4 shallow bowls. Serve immediately.

butter, baby carrots, chicken, kosher salt, fresh asparagus tips, frozen petite green peas, lemon rind, cream cheese, freshly ground black pepper, lasagna noodles, fresh dill

Taken from www.myrecipes.com/recipe/spring-veggie-pasta (may not work)