TLC Cooking "Fresh Asparagus Fettuccine Parmesan"

Fresh Asparagus Fettuccine Parmesan

by the Editors of Publications International, Ltd.

Fresh Asparagus Fettuccine Parmesan

YIELD Makes 4 servings
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Perk up the traditional fettuccine alfredo with the delicate flavor of fresh asparagus and a splash of lemon. No one will ever guess this sensational dish is low-fat!

INGREDIENTS

8	ounces uncooked fettuccine
1	pound fresh asparagus or 1 package (10 ounces) frozen cut asparagus
3	ounces Neufchâtel cheese, softened
1/2	cup plus 2 tablespoons fat-free (skim) milk
1	tablespoon lemon juice
1/4	cup grated Parmesan cheese, divided
1/4	teaspoon salt
Black pepper

PREPARATION:

Cook noodles according to package directions, omitting salt. Drain; set aside.
Meanwhile, bring 1/2 cup water to a boil over high heat in large nonstick skillet. Add asparagus. Return to a boil. Reduce heat to low; simmer, covered, 4 minutes or until crisp-tender. Drain. Rinse under cold water; drain.
Place Neufchâtel cheese, milk and lemon juice in food processor or blender; process until smooth.
Combine pasta, asparagus and cream cheese mixture; return to skillet. Add 3 tablespoons Parmesan cheese and salt; blend. Place in serving dishes; sprinkle with remaining Parmesan cheese and pepper.

This recipe appears in: Vegetarian

NUTRITIONAL INFORMATION: