Fettuccine With Asparagus in Lemon Cream Sauce

Total Time
20mins
Prep 5 mins
Cook 15 mins

I can't wait to try this! From one of my favorite standby cookbooks- Quick Vegetarian Pleasures by Jeanne Lemlin.

Ingredients Nutrition

Directions

  1. Cook fettuccine until al dente in a large pot of boiling water.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
  4. Pour in about 2 tablespoons of water and cover the pan.
  5. Cook until the asparagus are just tender, about 5 minutes.
  6. Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
  7. Pour over the asparagus and bring to a boil.
  8. Drain the fettuccine and return to the pot.
  9. Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
  10. Serve immediately.
Most Helpful

5 5

This was a yummy recipe. I made a few changes myself. First one being I quadrupled the liquids because I make 1 1/2 lbs of pasta for 5 of us and wanted to be sure it wasn't dry. I used a whole bunch of asparagus (as it comes) and cut them into 2 inch pieces and added about 1 lb of shrimp to it. I also did not have a lemon but used 3/4 cup of REAL lemon juice, 1 tsp of salt, 3/4 tsp of pepper. I also doubled the water for the asparagus but all turned very yummy! I will be making this again!

4 5

This was really nice. Our only complaint was that it was a bit dry, but a little drizzle of olive oil made everything better. Next time I might add some lemon juice with the zest so that the lemon flavour is stronger. Thanks! Made for PAC SPring 2007.