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Fettuccine with Creamy Pork & Asparagus Sauce

  • 12servings
  • 30minutes
  • 230calories

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 oz. (3/4 lb.) dry fettuccine pasta , broken in half

  2. 2 teaspoons butter

  3. 1 medium onion , chopped

  4. 1 lb. ground pork

  5. salt and ground black pepper to taste

  6. 1 1/2 cups (about 1/2 lb.) fresh asparagus, tips and tender stalks cut into 2-inch pieces

  7. 1/2 cup white wine or chicken broth

  8. 1 can (12 oz.) NESTLÉ® CARNATION® Evaporated Milk

  9. 3 oz. grated queso fresco or Parmesan cheese or more to taste

  10. Chopped fresh parsley or cilantro

Instructions Jump to Ingredients ↑

  1. COOK fettuccine according to package directions.

  2. MEANWHILE, MELT butter in large skillet on medium low heat. Add onions; cook until lightly golden about 3 minutes. Add ground pork; cook on medium heat stirring constantly, until no longer pink; drain. Stir in asparagus tips. Season with salt and pepper. Add wine; bring to a boil and cook, stirring occasionally, for about 10 minutes to reduce. Reduce heat to low; add evaporated milk. Simmer, stirring occasionally, for about 5 minutes.

  3. COMBINE pork and asparagus sauce with drained fettuccine. Serve immediately sprinkled with a little queso fresco and parsley, if desired. Remaining cheese can be served along with pasta and sauce.

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