ingredients

• 8 ounces uncooked pasta
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic minced
• 1 cup broth or salted water
• 1 teaspoon lemon juice + zest of 1/2 lemon
• 8.8 ounces cream cheese (one block Philly) softened
• 1 dash Italian seasoning
• 1 bunch asparagus ends trimmed
• For serving: chopped parsley optional

instructions

1. Cut up the cream cheese into cubes and let sit out to warm up a little.
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2. Boil a salted pot of water for pasta.
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3. Cut the ends off the asparagus and discard them, and then cut the asparagus up into pieces.
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4. Add the oil and butter to a skillet over medium heat. Add the garlic in once it’s hot and cook for 30 seconds.
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5. Add the water/broth, lemon juice + zest, cream cheese, and Italian seasoning to the pan. Cook, stirring often, until the sauce is smooth.
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6. Add the asparagus and cook until it’s tender-crisp (5-15 min depending on thickness of asparagus) and the sauce has thickened to your liking. If the sauce becomes too thick, and some more chicken broth. Season the sauce with salt & pepper as needed.
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7. Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan cheese and/or parsley if desired.

From https://www.saltandlavender.com/creamy-lemon-asparagus-pasta/