STREAMING NOW: Eden Eats

Lemony Fettuccine With Asparagus

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is very light-tasting but satisfying at the same time. You may substitute goat cheese for the feta if preferred.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a large saucepan with water and bring to a boil over high heat.
  2. Add the pasta and cook, following package directions, until al dente, 8 to 10 minutes.
  3. Meanwhile, finely grate the peel from the lemons.
  4. Prepare the basil and tomatoes.
  5. Snap the tough ends from the asparagus, then cut into 2" pieces.
  6. Add to the boiling pasta for the last 2 minutes of cooking.
  7. Remove 1/2 cup of the pasta water and save.
  8. Drain the pasta and asparagus, then return to the pasta pot.
  9. Stir in the lemon peel, basil, tomatoes, and both cheeses along with 1/4 cup reserved pasta water.
  10. Add the pepper and salt.
  11. If you want a thinner sauce, stir in the remaining pasta water.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: