Fettuccine With Fresh Asparagus and Lemon Cream

Total Time
30mins
Prep 15 mins
Cook 15 mins

One of my favorite light pasta meals. I use Angel hair pastaTimes given are approximate

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. Using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. Drain.
  2. Bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. Drain.
  3. Meanwhile, bring the chicken broth and shallots to a boil in a large skillet. Cook until the broth has reduced by half. Add the lemon juice and lemon zest. Whisk in the sour cream.
  4. Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.
  5. Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.
Most Helpful

5 5

Really liked this recipe. Quick and easy to make. I steamed my cut aspargus using more water in my steamer. Once aspargus tender, the water was boiling to add spagetti. All the while i was simmering the sauce. I did not use lemon juice, just more zest and added more parmesan cheese. I topped with shrimp scampi before serving. Just wonderful, so light and refreshing. Thank You!

4 5

Mixed reviews here. The pasta lovers thought it was ok, but not a favorite. The pasta haters thought it was really good. I'll make it again bcz it's harder to please those who don't really like pasta.

4 5

Very good! I used onion and garlic instead of shallots, omitted the olive oil, and used vegetable broth and stored grated Parmesan instead. Fresh taste and nice flavor.