Asparagus Alfredo


  • 4 ounces dried spaghetti, linguine, fettuccine or angel hair pasta or 9-ounce refrigerated pasta
  • 1 cup 1-inch pieces fresh asparagus
  • 1/2 10 ounce container refrigerated Alfredo sauce (1/2 cup)
  • 1/2 teaspoon finely shredded lemon peel


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