Try this Pasta with Goat Cheese and Asparagus recipe, or contribute your own.
Suggest a better description1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch. 2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 8 | ||
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Calories: 293 | ||
Calories from Fat: 75 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 18.7mg | 6 % | |
Sodium 95.9mg | 3 % | |
Potassium 359.7mg | 9 % | |
Total Carbohydrate 48g | 14 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 40.1g | ||
Protein 9.1g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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