Fettuccine Alfredo with Asparagus
Creamy, decadent, and packed with fresh flavors, Fettuccine Alfredo with Asparagus is an irresistible spin on the classic Italian favorite. This recipe features tender fettuccine pasta tossed in a velvety Parmesan Alfredo sauce and paired with sautéed asparagus for a vibrant, seasonal twist. A touch of minced garlic and freshly grated nutmeg elevates the sauce, while hints of olive oil and parsley add brightness to every bite. Ready in just 45 minutes, this dish strikes the perfect balance between indulgent comfort food and a wholesome veggie boost. Ideal for weeknight dinners or special occasions, it’s a crowd-pleaser you'll want to make again and again. Perfect keywords: "Fettuccine Alfredo with Asparagus," "creamy pasta recipe," "quick vegetarian dinner," "easy Alfredo sauce," "asparagus pasta dish."
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Asparagus
- 4 tbsp Unsalted butter
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Nutmeg, freshly grated (optional)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, wash the asparagus and trim the woody ends. Cut the spears into 2-inch pieces.
Heat olive oil in a large skillet over medium heat. Add the asparagus pieces, season with a pinch of salt, and sauté for 5-7 minutes or until they are tender-crisp. Remove from the pan and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.
Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring frequently, to slightly thicken the sauce.
Reduce the heat to low and stir in the grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Add the nutmeg, if using, along with the black pepper and additional salt to taste.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, use the reserved pasta water, a few tablespoons at a time, to reach the desired consistency.
Gently fold in the sautéed asparagus pieces until evenly distributed throughout the pasta.
Remove the skillet from the heat and garnish with freshly chopped parsley.
Serve immediately with extra grated Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
3506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 20.8 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1027 mg | 79% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
