This elegant pasta supper comes together in minutes and has bright lemony flavour.

Hints&Tips
(1) In case you don’t have fresh lemons or a clove of garlic, always have a bottle of ReaLemon or ReaLemon + garlic on hand. You’ll be hooked in no time! Three tablespoons of ReaLemon equals the juice of an average lemon.

1. Slice asparagus spears in half crosswise then again lengthwise (or thirds if very thick).
2. Cook spaghettini in a large pot of boiling, well-salted water according to package timing.
3. Add asparagus during the last 3 minutes of cooking. Measure out 1 1/2 cups (375 mL) of the cooking water before draining pasta.
4. Return drained pasta and asparagus to pot. Add mascarpone, ReaLemon Flavour Infusions - Garlic, and 1 cup (250 mL) reserved cooking water; tossing until pasta is well coated.
5. Add Parmesan, sun-dried tomatoes, basil, parsley, salt and pepper; tossing to combine. (Adjust consistency with additional pasta water as needed.) Serve immediately, with extra cheese at the table.