Fettuccine With Asparagus in Lemon Cream Sauce

Name: Fettuccine With Asparagus in Lemon Cream Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3/4 lb fettuccine; 1 tablespoon olive oil; 2 garlic cloves, minced; 3/4 lb asparagus, stalks peeled and cut into 1-inch pieces; 2 tablespoons water; 1/2 cup heavy cream; 1/2 cup milk; 1 lemon, rind of, grated; 1/4 teaspoon nutmeg, freshly grated; 1/2 teaspoon salt; fresh ground black pepper; 1/3 cup parmesan cheese, grated

3

Submitted by carolinajen4

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

Fettuccine With Asparagus in Lemon Cream Sauce created by AmandaInOz

Ready In:: 20mins
Serves:
Units:

Nutrition Information

4

People talking

Join In Now Join the conversation!

ingredients

³⁄₄ lb fettuccine
1 tablespoon olive oil
2 garlic cloves, minced
³⁄₄ lb asparagus, stalks peeled and cut into 1-inch pieces
2 tablespoons water
¹⁄₂ cup heavy cream
¹⁄₂ cup milk
1 lemon, rind of, grated
¹⁄₄ teaspoon nutmeg, freshly grated
¹⁄₂ teaspoon salt
fresh ground black pepper
¹⁄₃ cup parmesan cheese, grated

directions

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@carolinajen4

Contributor

@carolinajen4

Contributor

Join The Conversation

all

reviews

tweaks

q&a

sort by:

review by jhershelredpuppy_14

4/4/2017

Friends are coming to lunch on Thursday, and a veganized version of this is the entree. Looks delicious.
tweak by jhershelredpuppy_14

4/4/2017

Non-dairy milk
review by Dizdezi

3/1/2012

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!
photo by AmandaInOz

5/4/2007
review by AmandaInOz

5/4/2007

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.