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Ingredients

• 8 ounces uncooked garganelli pasta
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 cup fat-free, lower-sodium chicken broth
• 1 tablespoon grated lemon rind
• 1 garlic clove, minced
• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons shaved fresh pecorino Romano cheese

Description

Substitute Penne If Garganelli Is Unavailable.

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