Meals in Minutes- Vegetarian/Pasta

1 lb Gnocchi
2 T Unsalted butter
2 Small shallots, minced
1 lb Asparagus, ends cut off, cut into 1-in pieces
1/4 c Chicken broth
1 T Lemon juice
1/2 tsp Dried thyme
2 T Fresh basil, chopped or 1 tsp dried basil
10 oz Container light Alfredo sauce
Per Serving (1 cup): 
Calories: 217
Fat: 8 grams
Saturated fat: 4 grams 
Cholesterol: 30 milligrams
Sodium: 469 milligrams
Carbohydrate: 29 grams
Fiber: 2 grams
Protein: 7 grams
Number of servings: 8
Cook gnocchi according to package directions. Meanwhile, melt butter in a skillet over medium low heat, add shallots. Sauté 1-2 minutes, add asparagus
and toss, then add chicken broth. Cover and cook until asparagus is crisp tender, about 3-5 minutes. Toss in the lemon juice, thyme, and basil. Add the gnocchi and Alfredo sauce. Toss, continue to cook until warmed through. Serve immediately.
**Recipe adapted from Mpls. Star Tribune
Gnocchi with
Asparagus & Lemon Butter