Baked Pasta With Asparagus, Lemon, and Mascarpone

Recipe by chia2160
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 450°F.
  • Spray a 9x13 pan with cooking spray.
  • Heat a large pot of water to boil.
  • Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well.
  • Add fettuccine to boiling water and cook until al dente, about 10 minutes.
  • While fettuccine is cooking, heat oil in a skillet, add scallions and saute 1 minute.
  • Add asparagus, saute 1 minute.
  • Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well; set aside.
  • In a saucepan melt butter, add flour and mix well.
  • Whisk in milk and stir until boiling, lower heat and cook until thickened.
  • Remove from heat and stir in mascapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth.
  • Season with allspice, cayenne, salt and pepper.
  • Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl.
  • For assembly:
  • Drain the cooked fettucine and return to pot.
  • Stir in asparagus mixture, cheese sauce, toasted nuts and mix well.
  • Pour into prepared pan, top with breadcrumb mixture.
  • Bake uncovered 15-20 minutes until bubbling and golden; serve.
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