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!"
Featured In: Top 10 Easter Dinner Ideas
- 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
- 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.
Originally published as Fettuccine with Asparagus and Peas in Healthy Cooking
Reviews for Fettuccine with Asparagus and Peas
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 1, 2008
"This doesn't have the texture that one would expect with a fettucine dish, but it is still tasty."