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Fresh Asparagus Fettuccine Parmesan


Fresh Asparagus Fettuccine Parmesan

Fresh Asparagus Fettuccine Parmesan

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!

Yield

Makes 4 servings

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

  1. Cook noodles according to package directions, omitting salt. Drain; set aside.
  2. 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.
  3. Place Neufchâtel cheese, milk and lemon juice in food processor or blender; process until smooth.
  4. 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.

Nutritional Information

Sodium 421 mg
Protein 16 g
Fiber 1 g
Carbohydrate 40 g
Cholesterol 76 mg
Saturated Fat 4 g
Total Fat 9 g
Calories from Fat 26 %
Calories 287

Dietary Exchange

Fat 1-1/2
Vegetable 2
Starch 2

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