dish
Fettuccine with Fresh Asparagus and Lemon Cream

6
Serves
364
Calories
14
Nutrients
13
Vitamins

Ingredients

1 pound fettuccine
1 1/2 pounds asparagus , ends removed and cut into 2-inch lengths
1 tablespoon olive oil
1/2 cup chopped shallots
1 cup low sodium chicken broth
1/2 cup non-fat sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
2 tablespoons freshly grated Parmesan cheese

Cooking Instructions

1. Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. Using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. Drain.

2. Bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. Drain.

3. Meanwhile, bring the chicken broth and shallots to a boil in a large skillet. Cook until the broth has reduced by half. Add the lemon juice and lemon zest. Whisk in the sour cream.

4. Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.

5. Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.

Serving Size: 1 bowl of pasta with asparagus

Nutrition Information

Number of Servings: 6
Calories
364
Protein
16 g
Total Carbohydrate
67 g
Dietary Fiber
5 g
Soluble Fiber
2 g
Sugar
7 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
17 %
Percent Calories from Carbohydrate
71 %
Percent Calories from Fat
12 %
Vitamin A
118 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin D
0 IU
Folate
301 mcg
Vitamin E
3 IU
Pantothenic Acid
1 mg
Calcium
100 mg
Iron
3 mg
Phosphorus
237 mg
Potassium
574 mg
Sodium
26 mg
Zinc
2 mg