Fettuccine with Asparagus and Sun Dried Tomatoes
Elevate your weeknight dinner routine with this vibrant and creamy Fettuccine with Asparagus and Sun-Dried Tomatoes. Tender fettuccine is tossed in a rich, garlicky sauce infused with the brightness of lemon zest, the subtle heat of red pepper flakes, and the richness of Parmesan cheese and heavy cream. Crisp-tender asparagus adds a fresh, vegetal crunch, while sun-dried tomatoes bring a delightful tangy sweetness. This elegant pasta dish, ready in just 30 minutes, is finished with fresh basil for a fragrant, herbaceous garnish. Perfect for a comforting yet sophisticated meal, this recipe pairs beautifully with a crisp white wine or a simple side salad.
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Recipe Information
Ingredients
- 12 oz fettuccine
- 1 lb asparagus
- 3 tbsp olive oil
- 0.5 cup sun-dried tomatoes (packed in oil)
- 3 garlic cloves, minced
- 0.25 tsp red pepper flakes
- 1 tsp lemon zest
- 0.5 cup freshly grated Parmesan cheese
- 0.25 cup heavy cream
- 1 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh basil (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the remaining water and set the pasta aside.
While the pasta cooks, prepare the asparagus by trimming the woody ends and cutting the spears into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes, or until they start to become tender yet still crisp. Remove the asparagus from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
Add the sun-dried tomatoes along with their oil, stirring to combine. Cook for 1-2 minutes to soften the tomatoes.
Reduce the heat to low and add the heavy cream, lemon zest, and half of the Parmesan cheese to the skillet. Stir until the cheese melts and the sauce is creamy. Season with salt and black pepper.
Return the cooked asparagus to the skillet and mix well. Gradually add the reserved pasta water, 1/4 cup at a time, to thin out the sauce to your desired consistency.
Toss the cooked fettuccine into the skillet, ensuring the pasta is well coated with the sauce. Cook for an additional 1-2 minutes to marry the flavors.
Serve immediately, garnished with the remaining Parmesan cheese and fresh basil for a burst of flavor.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 29.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4898 mg | 104% | |
*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.
