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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.
This recipe is:
Quick
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
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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 Aug. 11, 2008 by cherrylady
This dish is delicious and SIMPLE!
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