Asparagus Fettuccine Recipe
Asparagus Fettuccine Recipe photo by Taste of Home

Asparagus Fettuccine Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

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.

Directions

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender.
  2. 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.
Originally published as Asparagus Fettuccine in Taste of Home April/May 2007, p56

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.

Full-Bodied White Wine

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

Reviews for Asparagus Fettuccine

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 6, 2012

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!

MY REVIEW
Reviewed Apr. 21, 2010

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.

MY REVIEW
Reviewed Mar. 8, 2010

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.

MY REVIEW
Reviewed Jul. 23, 2009

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

MY REVIEW
Reviewed Jul. 23, 2009
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