Asparagus Pasta with Creamy Alfredo Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
751 kcal
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Course
Main Course
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Cuisine
Italian
Asparagus Pasta with Creamy Alfredo Sauce
Description
This recipe starts with cooking fettuccine noodles until just shy of al dente to allow finishing in the sauce. Asparagus is cooked separately in olive oil until tender and lightly seasoned with salt, black pepper, and cayenne pepper to add mild heat. Once the noodles are drained, they are returned to the pot over low heat to mix with butter, heavy cream, freshly grated Parmesan, lemon juice, and garlic powder.
The mixture is stirred consistently until the sauce thickens to a creamy consistency that clings well to the noodles. Asparagus and a tablespoon of pesto are folded in at the end, adding layers of herbaceous and fresh flavors. Seasoning adjustments can be made with additional salt, pepper, or cayenne to suit taste preferences.
This dish pairs well as a standalone vegetarian entrée or as a side to proteins. The combination of creamy sauce and crisp-tender asparagus provides a balanced mouthfeel and bright finish. The pesto adds a subtle herbal depth that complements the richness.
Nutrition information is approximate and may vary based on the specific ingredients used.
Ingredients
- 6 oz fettuccine noodle dry
- 8 oz asparagus ends removed
- 1 tsp olive oil
- salt pepper, and cayenne pepper, to taste
- 2 TBSP butter
- ½ cup heavy cream
- ¼-½ cup Parmesan Cheese freshly grated
- 1 tsp lemon juice
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp black pepper and any additional salt to taste
- 1 TBSP pesto homemade or store-bought
Instructions
- Grab a medium pot and cook fettuccine noodles according to package directions. I like to undercook mine by a minute or two since they will spend a few extra minutes in the sauce.
- While your noodles boil, prep and measure out the remaining ingredients.
- Heat a skillet to medium-high heat with a drizzle of olive oil. Add asparagus and cook until tender, approx. 5 minutes. Toss with a teeny pinch of salt, pepper, and of cayenne pepper and set aside.
- Once the noodles are al-dente and tender, strain in a colander, and reduce heat to medium-low (about a 4 on the dial).
- Add the noodles back to the pot with butter, heavy cream, parmesan cheese, lemon juice, garlic powder, salt, and pepper.
- Stir frequently with a fork until the sauce thickens (approx. 5-10 minutes).
- Once the sauce is deliciously thick and creamy, stir in asparagus and pesto, and grab a teeny bite to taste test. Feel free to add extra garlic, salt, pepper an even some extra cayenne pepper for a little zing!
- Top with a little extra grated parmesan cheese (YUM!) and dig in!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 751 kcal
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 69g | 23% |
| Protein | 21g | 42% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 688mg | 29% |
| Potassium | 521mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2384IU | 48% |
| Vitamin C | 8mg | 9% |
| Calcium | 261mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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