[recipe] Fettuccine with Asparagus and Lemon

[Guest guest]

This is so wonderful that you simply have got to try it.

i probably added more garlic than is listed here in the

recipe, and i didn't bother adding lemon peel but

you may wish to. This is very easy and fast to prepare.

 

Fettuccine with Asparagus and Lemon

 

1 pound Italian fettuccine

3 Tbs. extra virgin olive oil

4 garlic cloves, minced

2 cups tender asparagus spears, tough ends removed

2 Tbs. capers, rinsed

2 Tbs. lemon juice

2 Tbs. dry white wine

1 tsp. grated lemon peel

1/2 cup soy or dairy cream

1/4 cup grated parmesan cheese

Freshly ground pepper

2 Tbs. chopped fresh parsley

 

Cook pasta until al dente, drain and pour into a warmed

pasta serving bowl. Drizzle with a little olive oil, add the

cheese, and freshly ground pepper.

 

In a large skillet, heat the olive oil over medium heat and

saute the garlic for one minute. Slice the asparagus spears,

diagonally, into 3-inch pieces and toss in with the garlic.

Add the capers and lemon juice and saute for 4 to 5 minutes,

just until the asparagus is tender-crisp. Add wine, lemon peel,

and cream. Stir well until heated through. (Careful not to

overcook the asparagus)

 

Add asparagus and sauce to the pasta and toss together.

Garnish with the fresh parsley and serve.

 

Yield: 4 servings

 

Source: 'Recipes from a Vegetarian Goddess', by Karri Allrich

[i just love this cookbook... every recipe i've tried from it has

been good and something i would make again]

 

~ pt ~

 

The finest qualities of our nature, like the bloom on

fruits, can be preserved only by the most delicate

handling.Ê Yet we do not treat ourselves nor one another

thus tenderly.

~ Henry David Thoreau (1817-1862)