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Fresh Asparagus Fettuccine Parmesan
Browse the recipe Fresh Asparagus Fettuccine Parmesan
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:
| 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 |