Creamy Fettucine with Asparagus and Lemon

Asparagus is in season right now, and what could be more spring-y than some fresh asparagus with a little lemon to brighten up a simple pasta?  This recipe is easy and delicious and was inspired by The Pioneer Woman's Baked Lemon Pasta recipe.  Enjoy!

Creamy Fettucine with Asparagus and Lemon

What you'll need:
  • 1 pkg fettucine noodles
  • 1 container sour cream (2 cups)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 5 cloves garlic
  • 1 lemon
  • 1 bunch/lb fresh asparagus, chopped into 1 inch pieces
  • Parmesan cheese and black pepper (optional)
What to do:
  1. Prepare noodles to al dente as directed.  Meanwhile melt the butter and 1 tbsp oil in a large skillet over low-medium heat.
  2. Heat the other tbsp of oil in a separate skillet over medium.  When hot, add the asparagus with 1/2 tsp of the salt and stir.  After 3-4 minutes, and one clove of the garlic minced (I grate mine with a microplane because it's faster) and stir.  Turn off heat.
  3. When butter and oil have melted together, add 4 cloves of garlic, grated or minced finely and stir.
  4. Zest the lemon, reserving zest.  Add the juice of the lemon to the garlic and butter/oil pan and stir.  Then, add the container of sour cream and 1/2 tsp salt.  Remove from heat and stir until sour cream is smooth and melted.  Add lemon zest and stir.
  5. Toss pasta and asparagus gently in the creamy sauce with tongs.
Serve pasta immediately and top with shredded parmesan cheese and freshly ground black pepper to taste.

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