LEMON RICOTTA FETTUCCINE
The lemon with the richness of the cheese is mouth watering good. You can add 1 1/2 cup of peas if desired instead of asparagus. Using fresh pasta makes this an almost instant dish.
Provided by conniecooks
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter over medium heat and cook garlic and shallot for 3 min or until softened.
- Add ricotta cheese and cream and stir until combined.
- Add lemon zest, juice and pepper and cook stirring until hot about 5 minutes.
- Meanwhile in large pot of boiling water add salt and pasta and cook for 3 minutes.
- Add asparagus and cook for two more minutes or until pasta is al dente and asparagus is tender crisp.
- Drain, reserve 1 cup of the pasta water and return pasta to pot.
- Add cheese mixture and toss to coat.
- Add some of the pasta water to moisten if needed.
- Add chives and toss to combine.
Nutrition Facts : Calories 426.4, Fat 19, SaturatedFat 11, Cholesterol 105.4, Sodium 1840.4, Carbohydrate 48.1, Fiber 3.5, Sugar 2.6, Protein 17.2
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