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Creamy Asparagus Crepini Pasta

Prep Time: 15 minutes

Cook Time: 8-10 minutes 

Servings: 4



14 large CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
¼ cup (½ stick) unsalted butter
16 ounces asparagus, trimmed, and cut into ½-inch pieces
1 shallot, minced
3 tablespoons lemon juice
1 teaspoon garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
¾ cup whole milk Ricotta cheese
1 ounce (¼ cup) grated Parmesan cheese, plus more for finishing
2 teaspoons lemon zest


  1. Cut Crepinis into ¼-inch pasta-like slices. Separate the slices and set aside. 
  2. To a large non-stick skillet over medium heat, melt the butter. 
  3. Add asparagus and shallot to the pan. Cook until shallot is translucent, and asparagus is fork tender, 4-5 minutes
  4. Add lemon juice, garlic, salt, black pepper, and red pepper flakes to the pan. Cook until fragrant, about 2 minutes. 
  5. Stir in Ricotta, Parmesan, and lemon zest. 
  6. Add Crepini pasta to the pan. Gently toss to combine and let warm through, about 2 minutes. Serve with more Parmesan on top. 


Nutritional Information (per serving) 

Calories:325 Total Fat:17g Cholesterol:55.3mg Sodium:624.5mg Total Carbohydrates:8.7g Protein:21g



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