Fettuccine with Asparagus and Peas Recipe

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

Read Reviews
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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!"
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
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: 250 calories, 7g fat (2g saturated fat), 10mg cholesterol, 363mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

  • 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
  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

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krasmuss User ID: 1912885 74978
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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