Real Recipes From Real Home Cooks ®

fettuccine with asparagus and peas

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

★★★★★ 1
serves 6
prep time 30 Min
method Stove Top

Ingredients For fettuccine with asparagus and peas

  • 8 oz
    uncooked fettuccine
  • 2 md
    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
  • 1/4 tsp
  • 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

How To Make fettuccine with asparagus and peas

  • 1
    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; serve while hot.