Bring a large pot of salted water to boil.
While the water begins to boil make the sauce:
Put olive oil a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add the asparagus, and cook until almost tender. Add in the flour and cook 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
Add the fettuccine to the boiling water and cook until al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 28 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.2mg||2 %|
|Sodium 75.7mg||3 %|
|Potassium 67.1mg||2 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 23.7g|
|Protein 9g||13 %|
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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: 184
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