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Fettuccine With Asparagus And Lemon Cream

Budget.Gourmet's picture
Ingredients
  Fettuccine pasta 1 Pound (Imported Dried Or Quick Homemade)
  Kosher salt/Coarse salt To Taste
  Unsalted butter 4 Tablespoon (1/2 Stick)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Lemon 1 Large, zest grated
  Salt To Taste
  White pepper To Taste
  Freshly grated nutmeg 1 Pinch
  Tender young asparagus 1 1⁄2 Pound, cleaned, trimmed, and cut into 1 1/2 inch pieces
  Red bell pepper 1 Small, peeled, seeds and membranes removed, cut into fine dice
  Freshly grated parmesan cheese 1 Cup (16 tbs) (Imported)
  Fresh flat leaf parsley leaves 1⁄4 Cup (4 tbs), coarsely torn (For Garnish)
Directions

Bring a large pot of salted water to boil.
Add the dried pasta, stirring to separate the strands.
Follow the package directions and cook until al dente, 10 to 15 minutes.
If using fresh pasta, cook it for 1 to 2 minutes after the sauce is ready.
Meanwhile, melt the butter in a large, heavy skillet over low heat.
When it is melted, stir in the cream, lemon zest, salt, pepper, nutmeg, and asparagus and simmer gently, shaking the pan occasionally, until the asparagus is crisp-tender, about 7 to 8 minutes.
Stir in the red pepper and continue cooking for another 2 to 3 minutes.
Taste to adjust the seasonings, if necessary.
When the pasta is cooked, drain it, and stir it into the sauce.
Sprinkle half the Parmesan cheese over the pasta, and toss to blend well.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Gourmet

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