Lemon Dill Noodles with Asparagus

Whisk together: 1 tsp. lemon rind
3 Tbsp. lemon juice
2 Tbsp. olive oil
1 tsp. Dijon mustard
1 clove garlic crushed

Steam for 4 minutes and cool under cold water:
1/2 # asparagus
1 cup julienne carrots (cut into strips 2 inches long 1/4 inch thick)

Cook in boiling water as per directions: 6 oz fusilli (or rotini) pasta. Drain and combine with dressing.

Add: 1/3 cup ricotta cheese
1 Tbsp. fresh or 1 1/2 tsp. dried dill

Serves three as a main course.