3.6 67

Fettuccine Alfredo with Asparagus

  • Servings: 4

Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but it dirties only one pot.

Plus: More Pasta Recipes and Tips

KEY: Spring, Summer, Italian, Pasta & Noodles, Fast, Vegetarian, Dinner, Lunch

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Ingredients

  • 1 pound asparagus
  • 3/4 pound fettuccine
  • 4 tablespoons butter, cut into pieces
  • 1 cup heavy cream
  • Pinch grated nutmeg
  • 3/4 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • 1/2 cup grated Parmesan cheese, plus more for serving

How to make this recipe

  1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
  2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Notes

Variations

o Fettuccine Alfredo Eliminate the asparagus.

o Fettuccine Alfredo with Ham and Peas Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.

o Fettuccine Alfredo with Fresh Mixed Herbs Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.

o Fettuccine Alfredo with Parsley and Sage Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.

Suggested Pairing

A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the Sauvignon Blancs from New Zealand or a Vernaccia from Italy.

Photo © Andrew Purcell Published July 2009

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Sunday's Grocery in Hong Kong



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