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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Tall pot with basket — steam asparagus upright, blanch pasta
Foldable wooden rack for drying fresh pasta before cooking
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Tall pot with basket — steam asparagus upright, blanch pasta
Foldable wooden rack for drying fresh pasta before cooking
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Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, use vegetable peeler to peel asparagus into thin strips. Drain spaghetti, reserving 1/2 cup of the cooking water. Cook cream cheese product, broth, lemon zest and juice in same saucepan on medium heat 5 min. or until cream cheese is completely melted and sauce is well blended, adding enough of the reserved cooking water until sauce is of desired consistency. Return spaghetti to saucepan. Add asparagus; mix lightly. Cook 2 min. or until heated through, stirring frequently. Sprinkle with Parmesan.