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Fettuccine with Asparagus and Peas Recipe
Fettuccine with Asparagus and Peas Recipe photo by Taste of Home

Fettuccine with Asparagus and Peas Recipe

Publisher Photo
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!"
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Originally published as Fettuccine with Asparagus and Peas in Healthy Cooking

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.

Reviews for Fettuccine with Asparagus and Peas

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Reviewed Apr. 1, 2008

This doesn't have the texture that one would expect with a fettucine dish, but it is still tasty.

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