FETTUCCINE WITH ASPARAGUS AND PEAS

FETTUCCINE WITH ASPARAGUS AND PEAS image

Provided by Ellen Bales

Categories Pasta

Time 30m

Number Of Ingredients 12

Previous Next

8 oz uncooked fettuccine
2 medium leeks, white portion only, sliced
1 Tbsp olive oil
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
2 clove garlic, minced
1 c frozen peas, thawed
1/2 tsp salt
1/4 tsp pepper
1/2 c part-skim ricotta cheese
1/4 c plus 6 teaspoons grated parmesan cheese, divided
2 Tbsp lemon juice
1 Tbsp grated lemon peel

Steps:

1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper.
2. Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and peel. Add to the skillet; heat through.
3. Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese; serve while hot.