Fettuccine Alfredo with Asparagus
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 1 pound asparagus
- 3/4 pound fettuccine
- 4 tablespoons butter, cut into pieces
- 1 cup heavy cream
- 1 pinch grated nutmeg
- 3/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
Nutrition Info
Per Serving
- Calories: 696 kcal
- Carbohydrates: 69 g
- Dietary Fiber: 5 g
- Fat: 39 g
- Protein: 20 g
- Sugars: 7 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
- Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
Variations: Fettuccine Alfredo Eliminate the asparagus. 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. 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. 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.
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Most Helpful Reviews
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Delicious and Easy
Shannon N - October 8, 2007 05:41:59 PM PSTI made it with what I had on hand - zucchini, half
6 of 6 found this review helpful.
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Who cares?!
ladylee - January 7, 2008 02:05:17 PM PSTWith all do respect, I've NEVER been one to follow trends, only set them. I'll wear white in the winter if I feel like it, and I'll eat asparagus any time I can find it!! Lucky for me I'm in Seattle and we have it year round. Love this recipe and I have emailed it to a few of my fellow vegetarian friends.
3 of 3 found this review helpful.
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Yum!
Anne N - October 8, 2007 02:34:05 PM PSTI can get asparagus year-round. But I live in sunny California.
4 of 6 found this review helpful.
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stars for the words.
dayangmotorcycle - February 25, 2008 06:37:06 PM PSTLove the words"...dirties only one pot!"..hate to wash off the kitchen.
2 of 2 found this review helpful.
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Great recipe
Jigga - November 19, 2007 01:23:39 PM PSTThe person before me wrote that you have to respect the seasons....well if you will note, asparagus is grown year round in warmer places. You can get it year round also, you just have to know where to look. And besides, dinner recipes are not like the fashion world, where you can't wear white after labor day....its just stupid. Anyways, I found this to be a great recipe. My four-year-old loved it as well (she doesn't like anything). I changed it up a little and cooked some chicken breast in with it. It gave it a little extra touch. I look forward to trying this recipe again. I highly recommend it. It's quick and easy and very filling.
2 of 2 found this review helpful.
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