Asparagus Fettuccine

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Asparagus Fettuccine

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 garlic cloves -- minced

1/4 cup dry white wine

4 tablespoons (1/2 stick) unsalted butter

zest of 2 lemons

salt -- to taste

pepper -- freshly ground, to taste

1 pound fettuccine

1/4 cup chopped fresh chives

1 cup grated parmigiano-reggiano cheese

 

In an asparagus pot filled halfway with boiling salted water, add the

asparagus, tips up. Cover and cook until tender, 2 to 3 minutes. Cut the

asparagus into 1 1/2-inch lengths; set aside. In a large sauté pan over

medium heat, warm the olive oil. Add the garlic and cook for about 1

minute. Add the wine, bring to a boil and cook until almost evaporated.

Add the asparagus, butter and lemon zest, reduce the heat to medium-low

and cook until the butter melts. Season with salt and pepper. Meanwhile,

bring a large pot two-thirds full of salted water to a boil over high

heat. Add the pasta and cook according to the package instructions. Drain,

reserving 1 cup of the cooking water. Transfer the pasta to a serving

bowl. Add the asparagus sauce and chives and toss to coat. Add the

reserved cooking water if the pasta seems dry. Pass the cheese at the

table.

 

Source:

" www.williams-sonoma.com "

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Per Serving (excluding unknown items): 73 Calories; 7g Fat (94.2% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fat.

 

NOTES : To trim asparagus, you can cut off the dry, coarse-looking

base or simply break off the tough end of each spear by

bending it gently until it snaps. It will break at the

point where the tender part ends and the tough part

begins. 1 lb. asparagus, ends trimmed

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0