ASPARAGUS FETTUCCINE RECIPES

Name: Pasta Primavera With Asparagus and Peas
Total time: 20 min
Yield: 4 servings
Ingredients: 1/4 pound sugar snap peas, stems trimmed; 1/2 pound asparagus, ends snapped; 2 tablespoons unsalted butter; 3/4 cup fresh English peas; 1/4 cup thinly sliced spring onion, white part only (or use shallot); 2 garlic cloves, finely chopped; 1/2 teaspoon fine sea salt, more as needed; Black pepper, more as needed; 12 ounces fettuccine or tagliatelle, preferably fresh ( see recipe ); 2/3 cup grated Parmigiano-Reggiano, at room temperature; 1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature; 3 tablespoons finely chopped parsley; 1 tablespoon finely chopped tarragon

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS RECIPE - RECIPES AND …

Pasta Primavera With Asparagus and Peas Recipe - Recipes and … image

This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking.

Provided by Melissa Clark

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

Bring a large pot of heavily salted water to a boil over medium-high heat.
While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http//schema.org, Calories 553, UnsaturatedFatContent 6 grams, CarbohydrateContent 76 grams, FatContent 18 grams, FiberContent 7 grams, ProteinContent 23 grams, SaturatedFatContent 10 grams, SodiumContent 576 milligrams, SugarContent 8 grams, TransFatContent 0 grams

FETTUCCINE ALFREDO RECIPE - BETTYCROCKER.COM

Fettuccine Alfredo Recipe - BettyCrocker.com image

Wondering how to make Fettuccine Alfredo that's sure to wow family or friends? We've got you covered with a recipe that takes just 25 minutes. Put a pot of water on to boil, then stir the white sauce together as the pasta is cooking. It’s just that easy to create a rich and satisfying dinner! This top-rated Fettuccine Alfredo recipe is a favorite of home cooks everywhere—try it tonight and find out why.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

8 oz uncooked fettuccine
1/2 cup butter, cut into pieces
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black or white pepper
Chopped fresh parsley

Steps:

Cook and drain fettuccine as directed on package.
Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.

Nutrition Facts : Calories 580 , CarbohydrateContent 39 g, CholesterolContent 150 mg, FatContent 7 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 24 g, ServingSize 1 Serving, SodiumContent 1020 mg, SugarContent 2 g, TransFatContent 1 1/2 g

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