Fettuccine Alfredo with Asparagus

October 07, 2016

Fettuccine Alfredo with Asparagus

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

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 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
  1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1” pieces.
  2. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
  3. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Drain the pasta and asparagus.
  4. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

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