Asparagus Fettuccine
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb asparagus
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1⁄4 cup dry white wine
- 4 tablespoons butter (1/2 stick)
- 1 lb fettuccine
- 1⁄4 cup chopped fresh chives
- 2 lemons, zest of
- 1 cup parmigiano-reggiano cheese (grated)
- salt & pepper, to taste
directions
- Cook asparagus in boiling water (I like to steam it instead of boiling in water) until tender-CRISP; then cut into 2-inch lengths.
- In a large pan over medium heat warm olive oil, add garlic and cook about 1 minute.
- Add wine bring to a boil and cook until almost evaporated; Add cooked asparagus buter and lemon zest, reduce heat to medium-low and cook until butter melts, season with salt and pepper.
- In a large pot two-thirds full of boiling salted water cook pasta according to package directions; drain pasta while resevering 1 cup of cooking water.
- Transfer pasta to a serving bowl, add Asparagus sauce and chives, toss to coat, add reserved cooking water as needed.
- Pass the cheese at the table; enjoy.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Barb G.
Sonora, California