Vegetarian

Spring Asparagus and Lemon Fettuccine is for Dinner.

Spring Asparagus and Lemon Fettuccine takes several minutes to prepare.

Spring Asparagus and Lemon Fettuccine takes several minutes to cook.

Spring Asparagus and Lemon Fettuccine makes 4 servings.

The ingredients for Spring Asparagus and Lemon Fettuccine are:

1/2 pound(s) uncooked fettuccine
2 tsp butter
2 tsp olive oil
1 pound(s) asparagus, cut into 1-inch pieces
1/2 tsp table salt
1/4 tsp black pepper
1 large egg(s)
1 cup(s) fat-free half-and-half
1 tsp cornstarch, mixed with 1 tablespoon water
1/4 cup(s) parsley, fresh, chopped
2 Tbsp grated Parmesan cheese
1 Tbsp lemon zest
2 Tbsp fresh lemon juice

Here is how you make Spring Asparagus and Lemon Fettuccine:

* Cook pasta according to package directions; drain and keep hot. * Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside. * In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving. Number of Servings: 4Recipe submitted by SparkPeople user JOYFULGIRL2.

The nutritional information for Spring Asparagus and Lemon Fettuccine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 320.6

• Total Fat: 8.0 g
• Cholesterol: 62.8 mg
• Sodium: 205.6 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 2.8 g
• Protein: 13.1 g