Garganelli with Asparagus and Pecorino Cheese

• 8 ounces uncooked garganelli pasta
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
• 1 cup fat-free, lower-sodium chicken broth
• 1 tablespoon grated lemon rind
• 1 garlic clove, minced
• 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons shaved fresh pecorino Romano cheese

Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.

Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.