Ingredients for Fettuccine With Asparagus In Lemon Cream Sauce
- 1 pound fettuccine
- Olive Oil
- Garlic Cloves
- 1 pound asparagus, trimmed
- 2 tablespoons water
- Heavy Cream
- 1/4 cup milk
- Lemon, Rind Of
- 1/4 teaspoon grated nutmeg
- Salt to taste
- Fresh Ground Black Pepper
- 1/2 cup grated Parmesan cheese
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How to Make Fettuccine With Asparagus In Lemon Cream Sauce
- Bring a large pot of salted water to a boil. Add 1 pound of fettuccine and cook until al dente, according to package directions.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cloves of minced garlic and 1 pound of trimmed asparagus spears to the skillet. Sauté for 2-3 minutes, stirring frequently, until asparagus is slightly tender-crisp.
- Add 2 tablespoons of water to the skillet, cover, and cook for another 3-5 minutes, or until asparagus is tender.
- In a small bowl, whisk together 1/2 cup heavy cream, 1/4 cup milk, 1 tablespoon lemon zest, 1/4 teaspoon grated nutmeg, salt, and freshly ground black pepper to taste.
- Pour the cream mixture into the skillet with the asparagus. Bring to a simmer and cook for 1-2 minutes, until slightly thickened.
- Drain the cooked fettuccine and add it to the skillet with the asparagus sauce.
- Toss to coat the pasta evenly. Stir in 1/2 cup grated Parmesan cheese.
- Serve immediately and garnish with extra Parmesan cheese and fresh lemon zest (optional).
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
11g
Fat
52g
Carbs
22g
