Creamy Asparagus Fettuccine

"From "Garden-Fresh Vegetable Cookbook""
 
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Ready In:
15mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Begin heating a large pot of salted water.
  • Snap off and discard the woody ends of the asparagus. Cut off the tips of the asparagus spears and reserve. Cut the spears into 1 1/2 inch lengths.
  • When the water comes to a boil, add the asparagus and cook for 2 minutes. Add the tips and cook until the asparagus is just tender, about 2 minutes longer. Using a large skimmer or slotted spoon, remove the asparagus and transfer to a bowl. Cover and keep warm.
  • Cook the fettuccine in the water until al dente. Remove 1/2 cup of the cooking water. Briefly drain the fettuccine in a colander and return it to the pot, along with the asparagus.
  • Add the roasted pepper, ricotta, parmesan and chives. Toss well, adding the reserved cooking water as needed to make a creamy sauce. Season generously with salt and pepper.
  • Serve hot, passing additional parmesan at the table.

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RECIPE SUBMITTED BY

I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.
 
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