Creamy fettuccine alfredo is always a comfort food for any time of the year. This version is perfect for the spring with peas and asparagus that are fresh and available for the season. Also, level up freshness in the dish with the lemon that always goes very well with cream and parmesan, this dish will fulfill your gut and your soul. Let’s make it a true celebration of the season!
Total Time
30min
5.0
4 Ratings
Author: SideChef
Servings:
4
Ingredients
•
8
oz
Fettuccine
•
3
cups
Asparagus
•
1/2
cup
Frozen Green Peas
•
2
cloves
Garlic
, minced
•
2
Tbsp
Unsalted Butter
•
1
cup
Heavy Cream
•
1
Lemon
, juiced, zested
•
1/2
cup
Freshly Grated
Parmesan Cheese
•
2
tsp
Salt
, divided
•
as needed
Ground Black Pepper
Cooking Instructions
1.
Trim the ends of the Asparagus (3 cups) and cut them into about 2-inch lengthwise pieces. Set aside.
2.
In a large pot, bring the water to boil with Salt (1 tsp). Once boiling, add Fettuccine (8 oz) and cook for 2 minutes less than the package directions.
3.
In the skillet, heat the Unsalted Butter (2 Tbsp) over medium heat. Once melted, add Garlic (2 cloves) and cook until fragrant. Then add asparagus and cook for 2-3 minutes.
4.
Add Peas (1/2 cup) and Salt (as needed). Cook for 1-2 more minutes.
5.
Add Heavy Cream (1 cup), 2 tsp of Lemon Juice (1), Parmesan Cheese (1/2 cup), and Pepper (as needed). Simmer over low heat for 2-3 minutes.
6.
Use tongs or a slotted spoon to scoop the pasta into the skillet and toss to combine (the extra pasta water from the noodles is necessary to make the sauce creamy, so if you drain the pasta before adding it make sure to save 1/4 cup of pasta water to use instead).
7.
Serve with more parmesan cheese and 1 tsp of lemon zest on top. Enjoy!
Nutrition Per Serving
CALORIES
536
FAT
29.3 g
PROTEIN
14.7 g
CARBS
55.7 g
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