Fettuccine with Fresh Asparagus and Lemon Cream
Indulge in the perfect harmony of flavors and textures with this Fettuccine with Fresh Asparagus and Lemon Cream. This irresistible pasta dish combines tender al dente fettuccine with vibrant, crisp-tender asparagus, all enveloped in a luscious garlic-infused lemon cream sauce. A touch of freshly grated Parmesan adds depth to the silky sauce, while bursts of sunny lemon zest and juice provide a zesty brightness that’s both refreshing and decadent. Finished with optional fresh basil or parsley for a pop of color, this quick-to-make recipe is ideal for busy weeknights or elegant dinner parties. Ready in just 30 minutes, it’s a beautifully balanced and satisfying meal that celebrates the best of spring flavors while remaining timelessly comforting.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Asparagus
- 4 tbsp Unsalted butter
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tbsp Lemon zest
- 2 tbsp Lemon juice (freshly squeezed)
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 2 cloves Garlic (minced)
- 1 tbsp Olive oil
- 2 tbsp Fresh basil or parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, rinse and trim the woody ends off the asparagus. Cut the spears into 1-2 inch pieces.
In a large skillet, heat the olive oil over medium heat. Add the asparagus and season lightly with salt and pepper. Sauté for 4-5 minutes until tender but still crisp, then remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and stir it into the butter and garlic mixture. Heat gently, allowing the cream to warm through but not boil, for about 2-3 minutes.
Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Continue stirring until the cheese is melted and the sauce becomes smooth and creamy.
Season the sauce with salt and pepper to taste. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked fettuccine and sautéed asparagus to the skillet, tossing to coat everything evenly in the lemon cream sauce.
Heat the mixture for 1-2 minutes over low heat, ensuring the pasta is warm and well combined with the sauce.
Divide the pasta into serving bowls. Garnish with additional grated Parmesan cheese, freshly ground black pepper, and chopped basil or parsley if desired.
Serve immediately and enjoy your Fettuccine with Fresh Asparagus and Lemon Cream!
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 21.6 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1032 mg | 79% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1021 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.
