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Asparagus Fettuccine Recipe

Asparagus Fettuccine Recipe photo by Taste of Home

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Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.

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Asparagus Fettuccine Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
2 ounces cream cheese, cubed
1/4 cup milk
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender.
Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture. Yield: 2 servings.

Nutritional Facts 1-1/4 cups (prepared with 2% milk) equals 396 calories, 17 g fat (10 g saturated fat), 45 mg cholesterol, 388 mg sodium, 47 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Asparagus Fettuccine in Taste of Home April/May 2007, p56

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Asparagus Fettuccine

Asparagus Fettuccine

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Reviewed on Mar. 06, 2012 by Danerlea

My husband and I both loved this recipe. I used frozen asparagus & it turned out great. I also added cooked cubed chicken along with the cheeses and milk. The only thing I would change would be the amount of milk- it was very thick so next time I make this I'll add more milk to thin the sauce a bit. The leftovers were good too!

Reviewed on Apr. 21, 2010 by jwoodruff

This recipe is so delicious and very simple to make! I've made it about 3 times now and I would recommend doubling the recipe so you have more of this yummy pasta! My sister loves it too now.

Reviewed on Mar. 08, 2010 by Elfman42

Very easy to make and incredible flavour! A definite keeper. Next time I make it I am going to incorporate chopped porcini or portobello mushrooms, and replace the milk with white wine. The flavour and presentation quality of this recipe is outstanding compared to the ease with which is created.

Reviewed on Jul. 23, 2009 by xrayeyes2

I made this as a main dish for my vegetarian aunt. We ALL loved it!

Reviewed on Jul. 23, 2009 by xrayeyes2