• 6servings
  • 30minutes
  • 423calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 slices bacon, cut into 1/2-inch pieces

  2. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

  3. 1/2 pound fresh peas

  4. 1 onion, chopped

  5. 1/2 lemon, juiced

  6. salt and ground black pepper to taste

  7. 1 pound fresh fettuccine pasta

  8. 3 tablespoons heavy cream

  9. 5 ounces shredded Italian three-cheese blend

Instructions Jump to Ingredients ↑

  1. Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.

  2. Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.

  3. Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.

  4. Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.

  5. Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.

  6. Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.

  7. Stir in cream and bring mixture to a simmer.

  8. Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.


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