Spring asparagus and lemon fettuccine
10
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Make this vegetarian main the centerpiece to a feast where no one will miss the meat! This recipe highlights fresh, spring asparagus in a light, lemony sauce. Ready in just 35 minutes, the light and creamy sauce is thickened beautifully with the help of cornstarch which also creates a glossy finish. Fresh parsley and Parmesan cheese add beauty and a creamy bite to the finished dish. Serve with a crunchy green salad and some French bread for a dinner to remember. For another hit of color, add some halved grape tomatoes with the pasta. If you prefer bite-sized pasta, opt for penne or fusilli.
Ingredients
Uncooked fettuccine
½ pound(s)
Salted butter
2 tsp
Olive oil
2 tsp
Asparagus
1 pound(s), cut into 1-inch pieces
Table salt
½ tsp
Black pepper
¼ tsp
Egg
1 large egg(s)
Fat free half and half creamer
1 cup(s)
Cornstarch
1 tsp, mixed with 1 tablespoon water
Fresh parsley
¼ cup(s), fresh, chopped
Grated Parmesan cheese
2 Tbsp
Lemon zest
1 Tbsp
Fresh lemon juice
2 Tbsp
Instructions
1
Cook pasta according to package directions; drain and keep hot.
2
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.
3
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.
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