Fettuccine with Asparagus in Lemon Cream Sauce
Treat yourself to a bowl of indulgent comfort with this Fettuccine with Asparagus in Lemon Cream Sauce—a dish that combines the richness of a velvety Parmesan cream sauce with the bright, zesty flavors of fresh lemon. Tender fettuccine noodles are tossed with sautéed asparagus and a hint of garlic, creating a perfect harmony of textures and tastes. Finished with a sprinkle of fresh parsley and extra Parmesan, this 35-minute recipe makes an ideal weeknight dinner or an elegant option for entertaining. It's a celebration of seasonal ingredients and Italian-inspired simplicity, perfect for anyone craving a gourmet pasta dish. Keywords: fettuccine with asparagus, lemon cream sauce, easy pasta dinner, creamy asparagus pasta, Italian-inspired recipes.
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 1 lb Asparagus
- 1 cup Heavy cream
- 1 tbsp Lemon zest
- 2 tbsp Fresh lemon juice
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to the package instructions. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, rinse the asparagus and trim the woody bottoms. Cut the asparagus into bite-sized pieces, about 1-inch in length.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the asparagus pieces to the skillet and sprinkle with a pinch of salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the asparagus is tender-crisp and bright green.
Reduce the heat to low and stir in the heavy cream, lemon zest, and lemon juice. Let the sauce cook for 1-2 minutes, stirring frequently, until slightly thickened.
Add the grated Parmesan cheese to the sauce and stir until it melts and becomes smooth. Season with additional salt and pepper to taste.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Remove the skillet from the heat and sprinkle with chopped parsley. Give the pasta a final toss.
Serve immediately, garnished with extra grated Parmesan and a pinch of lemon zest if desired. Enjoy!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 13.3 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1074 mg | 83% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1384 mg | 29% | |
*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.
