Spring Asparagus Fettuccine
9
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
With May also being Asparagus month -- now's the perfect time to indulge in our light and lemony asparagus fettuccine.
Ingredients
Salted butter
2 tsp(s)
Olive oil
2 tsp(s)
Asparagus
1 pound(s), cut into 1-inch pieces
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Raw egg
1 large
Fat free creamer
1 cup(s), such as fat-free half & half
Cornstarch
1 tsp(s), mixed with 1 tablespoon water
Uncooked pasta
½ pound(s), fettuccine, cooked and kept hot
Fresh parsley
¼ cup(s), fresh, chopped
Grated Parmesan cheese
2 tbsp(s)
Lemon zest
1 tbsp(s)
Fresh lemon juice
2 tbsp(s)
Instructions
1
Melt butter in olive oil in a large pot over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until tender and asparagus begins to brown, about 6 minutes; remove from pot and set aside. (Note: If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each in half lengthwise to ensure they'll be properly cooked.)
2
Meanwhile, whisk egg and half and half together in a small bowl; add mixture to the same pot used to cook the asparagus. Place over medium heat and add cornstarch mixture, stirring constantly, until thickened. Add remaining ingredients and asparagus back to pot, stir to mix and serve immediately. Yields about 1 1/2 cups per serving.
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