Lemony Fettuccine With Asparagus

"This recipe is very light-tasting but satisfying at the same time. You may substitute goat cheese for the feta if preferred."
 
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Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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