Fettuccine with Asparagus
Delight your taste buds with this vibrant and easy-to-make Fettuccine with Asparagus recipe, a perfect celebration of fresh, seasonal ingredients. Featuring tender ribbons of fettuccine tossed with crisp, perfectly sautéed asparagus, fragrant garlic, and a hint of zesty lemon, this dish strikes the perfect balance between light and satisfying. A generous sprinkle of grated Parmesan cheese creates a creamy, savory sauce, while crushed red pepper flakes add a subtle kick for those who enjoy a touch of heat. Ready in just 30 minutes, this quick and flavorful pasta recipe is ideal for weeknight dinners or casual entertaining. Garnished with fresh parsley and extra Parmesan, it’s as visually stunning as it is delicious. Perfect for fans of easy pasta dishes, vegetarian meals, and one-pan recipes!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb asparagus
- 3 tbsp olive oil
- 3 units garlic cloves
- 1 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
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 aside.
While the pasta cooks, prepare the asparagus by washing it and trimming off the woody ends. Cut the asparagus into 1- to 2-inch pieces.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the asparagus to the skillet and season with salt, black pepper, and red pepper flakes (if using). Cook for 5-7 minutes, stirring occasionally, until the asparagus is tender but still crisp.
Reduce the heat to low. Add the cooked fettuccine to the skillet with the asparagus, tossing to combine.
Gradually stir in the reserved pasta water, a few tablespoons at a time, to create a light sauce. Mix in the grated Parmesan cheese until it melts and coats the pasta.
Add the lemon zest and fresh parsley, tossing everything together until evenly distributed.
Taste the pasta and adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3737 mg | 162% | |
| Total Carbohydrate | 272.0 g | 99% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 20.9 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1053 mg | 22% | |
*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.
