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Recipes - Fettucine with Asparagus and Lemon

Recipe Name

Fettucine with Asparagus and Lemon

Submitted by Guest
Recipe Description This recipe uses milk instead of cream and cuts down on the parmesian cheese for a waist-friendly alternative to alfredo sauce while still tasting delicious.
Quantity 4 Quantity Unit bowls Servings  
Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
spears medium (5-1/4" to 7" long)Asparagus
fruits (2-1/8" dia)lemons
egg(Large) Free Roaming Organic Brown Eggs
cup2% milk or skim
ouncesCheese, parmesan, grated
Sequence Step
1bring a large pot salted water to a boil. add the fettuccine and cook over medium-high for 12 minutes or until al dente. break off the tough ends of the asparagus, discard, and cut the asparagus into one inch segments. place in a sauce pan with about one inch of water and cook for three to four minutes or until barely tender. finely grate one tablespoon of the lemon''s peel, being careful not to get the white bitter part underneath. Juice two tablespoons of lemon juice. whisk the egg and milk in a large sauce pan over medium heat for four to five minutes or until very warm. remove from heat, add parmesian, asparagus, lemon zest, and juice and stir together. add to fettuccine and toss until completely coated.

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