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Photo of Spring asparagus and lemon fettuccine by WW

Spring asparagus and lemon fettuccine

10
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Moderate
Make this vegetarian main the centerpiece to a feast where no one will miss the meat! This recipe highlights fresh, spring asparagus in a light, lemony sauce. Ready in just 35 minutes, the light and creamy sauce is thickened beautifully with the help of cornstarch which also creates a glossy finish. Fresh parsley and Parmesan cheese add beauty and a creamy bite to the finished dish. Serve with a crunchy green salad and some French bread for a dinner to remember. For another hit of color, add some halved grape tomatoes with the pasta. If you prefer bite-sized pasta, opt for penne or fusilli.

Ingredients

Uncooked fettuccine

½ pound(s)

Salted butter

2 tsp

Olive oil

2 tsp

Asparagus

1 pound(s), cut into 1-inch pieces

Table salt

½ tsp

Black pepper

¼ tsp

Egg

1 large egg(s)

Fat free half and half creamer

1 cup(s)

Cornstarch

1 tsp, mixed with 1 tablespoon water

Fresh parsley

¼ cup(s), fresh, chopped

Grated Parmesan cheese

2 Tbsp

Lemon zest

1 Tbsp

Fresh lemon juice

2 Tbsp

Instructions

  1. Cook pasta according to package directions; drain and keep hot.
  2. Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.
  3. In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving.

Notes

If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each spear in half lengthwise to ensure they'll be properly cooked.

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