• 6servings
  • 30minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, E
MineralsNatrium, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked fettuccine

  2. 2 medium leeks (white portion only), sliced

  3. 1 tablespoon olive oil

  4. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

  5. 2 garlic cloves, minced

  6. 1 cup frozen peas, thawed

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon pepper

  9. 1/2 cup part-skim ricotta cheese

  10. 1/4 cup plus 6 teaspoons grated Parmesan cheese, divided

  11. 2 tablespoons lemon juice

  12. 1 tablespoon grated lemon peel

Instructions Jump to Ingredients ↑

  1. Fettuccine with Asparagus and Peas Recipe photo by Taste of Home Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper.

  2. Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and peel. Add to the skillet; heat through.

  3. Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.


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