Fettuccine with Asparagus Lemon Pine Nuts Mascarpone
Indulge in the vibrant flavors of spring with this creamy and refreshing Fettuccine with Asparagus Lemon Pine Nuts Mascarpone. This elegant pasta dish combines tender fettuccine with crisp asparagus, a zesty lemon-mascarpone sauce, and the nutty crunch of toasted pine nuts. The mascarpone adds a velvety richness, while fresh garlic and a sprinkle of Parmesan and parsley elevate every bite. Perfect for a quick yet sophisticated dinner, this recipe comes together in just 30 minutes, making it ideal for weeknights or entertaining guests. Serve this light yet satisfying dish as a standalone meal or alongside a crisp green salad for a truly gourmet experience.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 1 lb asparagus
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup mascarpone cheese
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 0.25 cup pine nuts
- 0.25 cup grated Parmesan cheese, for garnish
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil and 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, trim the tough ends off the asparagus and cut the stalks into 1-inch pieces.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the asparagus pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until tender but still crisp. Season with a pinch of salt and black pepper.
Toast the pine nuts in a small dry pan over medium heat for 2-3 minutes, shaking the pan frequently, until golden brown and fragrant. Remove from heat and set aside.
Reduce the heat to low and stir the mascarpone cheese into the skillet with the asparagus. Add the lemon zest, lemon juice, and about 1/2 cup of the reserved pasta water. Stir until a creamy sauce forms, adding more pasta water if needed to reach the desired consistency.
Add the cooked fettuccine to the skillet and toss to combine, ensuring the pasta is well coated in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
Divide the pasta among serving plates. Sprinkle with toasted pine nuts, grated Parmesan cheese, and chopped parsley for garnish.
Serve immediately and enjoy the fresh and creamy flavors of this dish!
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 3311 mg | 144% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 22.4 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1145 mg | 88% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1401 mg | 30% | |
*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.
