6 oz. rotelle
1 (13 3/4 oz.) can chicken broth
1/4 c. chopped onion
1/4 c. fresh basil
2 tbsp. tomato paste
1 lg. clove garlic, crushed
1 lb. asparagus, cut into 1/2" pieces
1 tbsp. cornstarch
2 tbsp. half and half or light cream
8 oz. crabmeat, canned or frozen
1 med. tomato, cut into wedges
1 tsp. grated lemon rind

Cook rotelle, combine chicken broth, onion, basil, tomato paste and garlic. Bring to boil over medium heat; reduce heat to low and simmer, covered for 5 minutes. Add asparagus; cook, covered 4 to 8 minutes (depending on thickness of asparagus), until crisp. Remove asparagus to bowl. Stir cornstarch and 1 tablespoon water in small bowl to blend. Stir into simmering liquid in skillet along with half and half. Cook and stir about 2 minutes until thickened. Cook about 5 minutes longer, stirring occasionally until slightly reduced. Return asparagus to skillet along with crabmeat, tomatoes, grated lemon peel, salt and pepper; cook 2 minutes longer, stirring occasionally until heated through. Drain rotelle, place into serving bowl. Pour sauce over pasta, toss to mix.

274 calories per serving, 8 mg. cholesterol, 4 grams fat.