Fettuccine Alfredo with Asparagus
October 07, 2016
TGIF! After a long week, this quick dinner will do the trick! Add a glass of wine a chunk of crusty bread and say hello to the weekend!
Fetuccine Alfredo with Asparagus
Recipe Type: Main Course
Cuisine: Italian
Ingredients
- 1 lb. fresh asparagus
- 1 lb. fettuccine
- ¼ cup butter, cut into pieces
- 1 cup whipping cream
- Pinch grated nutmeg
- ¾ teaspoon salt
- 1/8 teaspoon freshly cracked black pepper
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
- Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1” pieces.
- In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
- Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Drain the pasta and asparagus.
- Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.
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