Spring Asparagus and Lemon Fettuccine
I love asparagus and this time of year it seems to be readily available and reasonably priced! This recipe is one I haven’t tried, but I do plan to make it this week. It sounds so fresh and light, but filling! I think I’ll substitute some Barilla Plus fettuccine noodles in place of regular because it will up the fiber content and most likely bring down the points/calories a tad!
If you make it, let me know what you think!
Points Values: 7
Serving Size: 1 1/2 cups
1/2 pound(s) uncooked fettuccine
2 tsp butter
2 tsp olive oil
1 pound(s) asparagus, cut into 1-inch pieces
1/2 tsp table salt
1/4 tsp black pepper
1 large egg(s)
1 cup(s) fat-free half-and-half
1 tsp cornstarch, mixed with 1 tablespoon water
1/4 cup(s) parsley, fresh, chopped
2 tbsp grated Parmesan cheese
1 tbsp lemon zest
2 tbsp fresh lemon juice
- Cook pasta according to package directions; drain and keep hot.
- Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.
- In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving.
Category: Main Course
