Spring Asparagus and Lemon Fettuccine | The Sisterhood of the Shrinking Jeans LLC


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