Creamy Lemon Parmesan Fettuccine with Asparagus

• 8 ounces fettuccine
• 12 ounces asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 Meanwhile, in a large skillet, heat olive oil over medium heat. Add asparagus and garlic, sauté for 3-4 minutes until asparagus is tender but still crisp.
3. 3 Stir in heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer.
4. 4 Reduce heat to low and stir in Parmesan cheese until melted and sauce is smooth.
5. 5 Add cooked fettuccine to the skillet, tossing to coat with the sauce. Add reserved pasta water as needed to reach desired consistency.
6. 6 Season with salt and black pepper to taste. Serve immediately, garnished with parsley.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Vegetable peeler or knife

Variations

• Add grilled chicken or shrimp for extra protein.
• Substitute broccoli for asparagus for a different veggie twist.

Substitutions

• Use spaghetti if fettuccine is unavailable.
• Substitute lemon juice with lime juice for a unique flavor profile.

Pairings

• Steamed broccoli
• Crusty bread

Nutrition

Tips

• For a dairy-free version, substitute coconut cream for heavy cream and use a dairy-free Parmesan alternative.
• Add a sprinkle of red pepper flakes for a touch of heat.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove, stirring in a bit of cream or milk.

Serving Suggestions

• Pair with a crisp green salad and warm garlic bread for a complete meal.
• Serve with a glass of Sauvignon Blanc to complement the lemony notes.

FAQ