Best Fettuccine And Asparagus Ribbons With Lemon Creme Recipes

ASPARAGUS FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.

FETTUCCINE WITH ASPARAGUS RIBBONS

Steps:

• Bring a large pot of water to a boil; add salt. Prepare an ice-water bath; set aside. Blanch asparagus until just tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking (keep the water at a boil). Drain.
• Add pasta to pot; cook until just al dente. Reserve 1 cup cooking water; drain.
• Meanwhile, shave asparagus stalks (not including tips) into long ribbons with a vegetable peeler; transfer ribbons and tips to a medium bowl as you work.
• Heat oil in a large saute pan over medium heat until hot but not smoking. Add shallots; cook, stirring, until translucent, about 4 minutes. Add cream, 1/4 cup reserved cooking water, and asparagus.
• Bring to a boil; add pasta. Cook, tossing, until heated through, about 2 minutes. Add more cooking water if pasta seems dry. Stir in zest and lemon juice, and season with salt and pepper.

PASTA WITH ASPARAGUS AND LEMON SAUCE

Steps:

• Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
• While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
• Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
• Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.

FETTUCCINE WITH FRESH ASPARAGUS AND LEMON CREAM

Steps:

• 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.
• 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.
• 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.
• Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.
• Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.

PAPPARDELLE WITH ASPARAGUS AND LEMON

Steps:

• Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.

ASPARAGUS FETTUCCINE CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
• Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
• Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
• Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
• Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

FETTUCCINE AND ASPARAGUS RIBBONS WITH LEMON CREME

Steps:

• Break off woody lower portions of asparagus and discard. Cut the 2-inches of the tips off the asparagus cutting diagonally into ½-inch pieces. Bring a pot of salted water to a boil and boil the asparagus until almost tender and bright green, 2 minutes. Drain and cool immediately. With the remaining asparagus spears, shave as much of the asparagus as you can with a vegetable peeler and reserve the shavings in a bowl. With the remaining centers of the asparagus, cut them coarsely and place them in a saucepan with the chicken stock. Place over medium heat and simmer until the asparagus is very tender and pale colored and 1 cup of the chicken stock remains, 25 to 30 minutes. In a small bowl, combine the crème fraiche, lemon zest, lemon juice, fennel and saffron and season with salt. Reserve. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 4 minutes. Drain immediately and place in a large bowl. Add the shaved asparagus, cooked asparagus tips, chicken stock and a handful of the Parmigiano. Toss together. Serve immediately garnished with a sprinkling of the Parmigiano and a dollop of the crème fraiche. Serve the remaining Parmigiano separately at the table.

FETTUCCINE WITH ASPARAGUS

Steps:

• Bring a large pot of salted water to boil.
• Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
• Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
• Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
• Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

LEMON ASPARAGUS PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
• Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
• Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

FETTUCCINE WITH ASPARAGUS IN LEMON CREAM SAUCE

Steps:

• Cook fettuccine until al dente in a large pot of boiling water.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
• Pour in about 2 tablespoons of water and cover the pan.
• Cook until the asparagus are just tender, about 5 minutes.
• Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
• Pour over the asparagus and bring to a boil.
• Drain the fettuccine and return to the pot.
• Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
• Serve immediately.