Asparagus and White Wine Fettuccine

Name: Asparagus and White Wine Fettuccine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 people
Ingredients: 8 cups water; ½ tsp salt; 8 oz fettuccine noodles; ½ lb asparagus; ½ tsp olive oil; 1 onion; 1 Tbsp unbleached all-purpose flour; 1 c sauvignon blanc *; 1 ½ tsp parsley; ¾ tsp salt

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Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
3 people
Calories
376 kcal
Course
Dinner
Cuisine
Italian

Asparagus and White Wine Fettuccine

John House

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Wine adds a bright and springy sauce to this White Wine Asparagus Fettuccine, making for a quick and easy dinner recipe that is perfect for spring.

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Ingredients

Servings

8 cups water, divided
½ tsp salt
8 oz fettuccine noodles
½ lb asparagus, woody ends trimmed, spears cut in half
½ tsp olive oil
1 onion, diced
1 Tbsp unbleached all-purpose flour
1 c sauvignon blanc * or other dry white wine
1 ½ tsp parsley
¾ tsp salt

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Instructions

In a large saucepan, bring 4 cups of water to a boil. Add salt and pasta. Simmer, uncovered, 9-10 minutes, until pasta is al dente. Drain and set aside in a serving bowl.
In a medium saucepan, bring another 4 cups of water to a boil. Add asparagus and blanch for 1-2 minutes, until brightly colored. Remove from the water and immediately rinse spears in cool water to stop them from cooking further and becoming limp.
In a large, non-stick sauté pan. Heat ½ tsp oil. Add diced onion and saute over medium-high heat, 2-3 minutes, until the onions begin to soften.
Add flour to the softened onions, and mix until all the flour is moist. Add wine, and simmer until thickened, 4-5 minutes. Mix in parsley and salt.
Add the sauce to the drained pasta and mix to coat.
Top with asparagus spears to serve.