Sunday, October 4, 2015

Fettuccine Alfredo with Asparagus

Ingredients:

  • 8 oz. uncooked fettuccini
  • 1 tsp. virgin olive oil
  • 1/2 lb. fresh asparagus, cleaned, trimmed and cut into 1-2 inch pieces
  • 3/4 sea salt
  • 1/2 tsp. black pepper
  • 1 tsp. grated lemon zest
  • 2 tsp. lemon juice
  • 1 tbsp. butter
  • 1 tbsp. vodka
  • 6 minced garlic cloves
  • 2 oz. cream cheese
  • 1/4 cup milk
  • 2 oz grated Parmesan Cheese
  • 2 tbsp. chopped chives
Directions:
  1. Cook pasta according to package directions, drain reserving 1/4 cup of the water - set aside.
  2. Heat a large skillet over medium-high. Add oil, asparagus, salt, pepper and saute about 6 minutes - do not overcook the asparagus - keep it crispy
  3. Add zest and juice and toss - set aside.
  4. Melt butter, add vodka and garlic - cook 1 minute
  5. Add cream cheese, when smooth - add milk.
  6. Stir in the Parmesan cheese, reserved pasta water.
  7. Stir in the asparagus, pasta and make sure all is mixed well.
  8. Cover with chives and serve.

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