Spring Asparagus and Lemon Fettuccine
- Total Time
This recipe highlights fresh, spring asparagus in a light, lemony sauce. If you prefer bite-sized pasta, opt for penne or fusilli.
uncooked fettucine½ pound(s)
salted butter2 tsp
olive oil2 tsp
uncooked asparagus1 pound(s), cut into 1-inch pieces
table salt½ tsp
black pepper¼ tsp
fat-free half-and-half1 cup(s)
cornstarch1 tsp, mixed with 1 tablespoon water
fresh parsley¼ cup(s), fresh, chopped
grated Parmesan cheese2 Tbsp
lemon zest1 Tbsp
fresh lemon juice2 Tbsp
- 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.