Lighter Citrus Asparagus Fettuccine Alfredo
What You Need
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16 oz fettuccine pasta
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1/2 pound fresh asparagus, ends trimmed and cut into 1-inch pieces
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1 tbsp extra virgin olive oil
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2 cloves garlic, minced
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2 1/2 Tbsps all-purpose flour
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1 cup chicken or vegetable broth
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1 1/4 cup 2% milk
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1 tsp fresh lemon zest
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3/4 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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Shaved Parmesan cheese, for topping
Prep Time: 10 min
Cook Time: 20 min
4
Fresh Asparagus
What You Do
In a large pot, cook pasta according to package instructions. When pasta has almost finished cooking, add the asparagus and blanch for 2 minutes. Drain pasta and asparagus from water. Set aside while you prepare the sauce.
For the sauce, saute garlic in oil in a large rimmed skillet over medium heat for 2 minutes.
Next, sprinkle the flour over the garlic and stir to coat. Slowly whisk in the broth. Follow with the milk and allow the sauce to thicken for a few minutes.
Stir in the lemon zest and grated cheese. Season the sauce with salt and pepper. Gently toss the asparagus and the pasta in the sauce till fully coated.
Plate and garnish with shaved Parmesan cheese.
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