FETTUCCINE WITH ASPARAGUS AND PEAS

Ellen Bales

By
@Starwriter

This dish is a quick and healthy meal for those busy workdays and it's all done on the stovetop.
Recipe & photo: tasteofhome.com


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Method:
Stove Top

Ingredients

8 oz
uncooked fettuccine
2 medium
leeks, white portion only, sliced
1 Tbsp
olive oil
1 lb
fresh asparagus, trimmed and cut into 1-inch pieces
2 clove
garlic, minced
1 c
frozen peas, thawed
1/2 tsp
salt
1/4 tsp
pepper
1/2 c
part-skim ricotta cheese
1/4 c
plus 6 teaspoons grated parmesan cheese, divided
2 Tbsp
lemon juice
1 Tbsp
grated lemon peel

Step-By-Step

1Cook 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.

2Drain 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.

3Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese; serve while hot.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #creamy, #nourishing