Asparagus With Lemon Pasta Recipe
Servings: 4
Ingredients
- 10 x Fresh Asparagus Stalks, Blunt Ends Cut
- 1 Tbsp. Extra virgin olive oil
- 1/2 tsp Salt
- 12 ounce Fettuccine
- 1 c. Dry White Wine, (Non-Alcohol Substitute: 1/2 Water and Apple Juice)
- 3 x Shallots, Minced
- 3 x Lemons
- 1 1/2 c. Whipping Cream
- 1/3 c. Parmesan Cheese, Finely Grated, plus
- 2 Tbsp. Parmesan Cheese, Finely Grated
- 1/8 tsp Cayenne Pepper
- 4 Tbsp. Butter or possibly Margarine
- 1 Tbsp. Fresh Chives, Chopped
- 1 Tbsp. Fresh Mint, Chopped
Directions
- The Chinese were enjoying noodles and pasta 5,000 years before the birth of Christ. During the same time, Europe was in the Stone Age, the great civilizations of Egypt, Greece and Rome would not exist for another 3,000 years and in the Americas, only tall grasses grew where much of the wheat used to make pasta noodles is now produced.
- Today, pasta is a definitive convenience food which offers great variety, easy-preparation and high-quality nutrition. Try this Pasta Great for dinner tonight, and you'll appreciate the history of the noodle all the more!
- Wash and thoroughly dry asparagus. Place stalks in a baking pan large sufficient to hold them in one layer, and gently rub them with 1/2 Tbsp. extra virgin olive oil. Sprinkle 1/4 tsp. salt over the asparagus and bake in a pre-heated 425-F degree oven for 12 to 15-min, depending upon the thickness of the stalks. Remove from oven and set aside. When cold sufficient to handle, cut into 1/2-inch pcs.
- Fill a large pasta pot with a generous amount of salted water and cook the Fettuccine till al dente. Drain, place in a bowl and toss with 1/2 Tbsp. extra virgin olive oil.
- Pour wine into a large skillet or possibly pan. Add in shallots and reduce over medium heat to one half the original volume. Wash lemons well with soap and water to remove wax, rinse and dry. Add in grated rind and juice from 2 lemons to the wine. Simmer another 2-min. Add in cream to mix and bring to a boil, then reduce heat and add in 1/3 c. cheese, 1/4 tsp. salt and cayenne pepper.
- Simmer slowly, whisking constantly, for approximately 4-min, or possibly till sauce begins to thicken. Cut cool butter into small pcs and add in to the sauce, cooking another minute. Add in asparagus pcs, pasta and 2 Tbsp. cheese. Toss till pasta is thoroughly coated with sauce and heated through.
- Divide pasta proportionately in heated plates or possibly soup bowls. Sprinkle with grated peel from remaining lemon, chives and mint and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 710 | |
| Calories from Fat 316 | 45% |
| Total Fat 36.04g | 45% |
| Saturated Fat 20.26g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 564mg | 24% |
| Potassium 381mg | 11% |
| Total Carbs 69.95g | 19% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.9g | 3% |
| Protein 17.11g | 27% |
