Ingredients for Asparagus Fettuccine
- 1 (16 ounce) package fettuccine
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 tablespoon butter
- Reduced Fat Cream Cheese
- 1/2 cup Reduced Fat Half And Half
- 1/2 cup grated Parmesan cheese
- Lemon Juice
- Lemon Peel
- Salt, to taste
- Pepper, to taste
- 1/2 cup heavy cream
- Pecorino Romano cheese, to taste
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How to Make Asparagus Fettuccine
- Cook fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and asparagus. Cook for 5-7 minutes, or until asparagus is tender-crisp.
- Stir in the heavy cream, Parmesan cheese, and Pecorino Romano cheese. Season with salt and pepper to taste.
- Reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly. If needed, add a little of the reserved pasta water to thin the sauce.
- Add the drained fettuccine to the skillet and toss to coat evenly with the creamy asparagus sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
21g
Fat
51g
Carbs
30g
