FETTUCCINE WITH ASPARAGUS AND PEAS

Fettuccine with Asparagus and Peas image

Vicki Kamstra of Spokane, Washington writes, "I found this years ago, it has truly been a crowd pleaser. I often use whole wheat pasta instead; it's a great substitution!"

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

8 ounces uncooked fettuccine
2 medium leeks (white portion only), sliced
1 tablespoon olive oil
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
1 cup frozen peas, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup part-skim ricotta cheese
1/4 cup plus 6 teaspoons grated Parmesan cheese, divided
2 tablespoons lemon juice
1 tablespoon grated lemon zest

Steps:

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., 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 zest. Add to the skillet; heat through. , Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese.,

Nutrition Facts : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 363mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges