- 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:
- Cook pasta according to package directions, drain reserving 1/4 cup of the water - set aside.
- 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
- Add zest and juice and toss - set aside.
- Melt butter, add vodka and garlic - cook 1 minute
- Add cream cheese, when smooth - add milk.
- Stir in the Parmesan cheese, reserved pasta water.
- Stir in the asparagus, pasta and make sure all is mixed well.
- Cover with chives and serve.
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