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Fettuccine with Asparagus and Peas

 Fettuccine with Asparagus and Peas
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!"
6 ServingsPrep/Total Time: 30 min.

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.

2 of 2

Fettuccine with Asparagus and Peas (continued)

Directions (continued)

  • 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.