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!
Makes 4 servings
|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|
- 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.
|Saturated Fat||4 g|
|Total Fat||9 g|
|Calories from Fat||26 %|
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