Fettuccine with Asparagus and Peas Recipe

Fettuccine with Asparagus and Peas Recipe photo by Taste of Home

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Vicki Kamstra of Spokane, Washington writes, "I found this years ago, it has truly been a crowd pleaser. I often use whole wheat pasta instead; it's a great substitution!"

This recipe is:

Healthy

Quick

Diabetic Friendly

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Fettuccine with Asparagus and Peas Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

8 ounces uncooked fettuccine
2 medium leeks (white portion only), sliced
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
1 cup frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup part-skim ricotta cheese
1/4 cup plus 6 teaspoons grated Parmesan cheese, divided
2 tablespoons lemon juice
1 tablespoon grated lemon peel

Directions

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper.
Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and peel. Add to the skillet; heat through.
Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 250 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 363 mg sodium, 38 g carbohydrate, 4 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

Originally published as Fettuccine with Asparagus and Peas in Healthy Cooking April/May 2008