Try this Asparagus with Lemon Pasta recipe, or contribute your own.
Suggest a better descriptionThe Chinese were enjoying noodles and pasta 5,000 years before the birth of Christ. During the same time, Europe was in the Stone Age, the great civilizations of Egypt, Greece and Rome would not exist for another 3,000 years and in the Americas, only tall grasses grew where much of the wheat used to make pasta noodles is now produced. Today, pasta is a definitive convenience food that offers great variety, easy-preparation and high-quality nutrition. Try this Pasta Great for dinner tonight, and youll appreciate the history of the noodle all the more! Wash and thoroughly dry asparagus. Place stalks in a baking pan large enough to hold them in one layer, and gently rub them with 1/2 tablespoon olive oil. Sprinkle 1/4 teaspoon salt over the asparagus and bake in a pre-heated 425-F degree oven for 12 to 15-minutes, depending upon the thickness of the stalks. Remove from oven and set aside. When cool enough to handle, cut into 1/2-inch pieces. Fill a large pasta pot with a generous amount of salted water and cook the Fettuccine until al dente. Drain, place in a bowl and toss with 1/2 tablespoon olive oil. Pour wine into a large skillet or pan. Add shallots and reduce over medium heat to one half the original volume. Wash lemons well with soap and water to remove wax, rinse and dry. Add grated rind and juice from 2 lemons to the wine. Simmer another 2-minutes. Add cream to mixture and bring to a boil, then reduce heat and add 1/3 cup cheese, 1/4 teaspoon salt and cayenne pepper. Simmer slowly, whisking constantly, for approximately 4-minutes, or until sauce begins to thicken. Cut cold butter into small pieces and add to the sauce, cooking another minute. Add asparagus pieces, pasta and 2 tablespoons cheese. Toss until pasta is thoroughly coated with sauce and heated through. Divide pasta evenly in heated plates or soup bowls. Sprinkle with grated peel from remaining lemon, chives and mint and serve. Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 | ||
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Calories: 663 | ||
Calories from Fat: 312 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 58mg | 18 % | |
Sodium 69.2mg | 2 % | |
Potassium 583.5mg | 15 % | |
Total Carbohydrate 82g | 24 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 69.1g | ||
Protein 10.6g | 15 % | |
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: 663
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