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Fettuccine with Asparagus

172 Reviews
99% would make this recipe again

A very tasty and colourful Spring pasta.

Preparation : 15 min Cooking : 15 min
430 calories/serving
  • Easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

2 tbsp olive oil 30 mL
20 asparagus, average size 400 g
320 g fettuccine (fresh)
1 shallots, finely chopped 40 g
2 tbsp butter, unsalted 28 g
1 clove garlic, finely chopped
15 mini-tomatoes (cherry, miniature or grape) 1 cup
100 g feta cheese, diced
1/3 cup cream 15% 85 mL
1 pinch nutmeg, to taste
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Preheat the oven to 230ºC/450ºF.
  2. Prepare the asparagus. Lay the asparagus in a single layer on an oiled baking tray. Coat thoroughly with oil, then add a little salt. Bake in the middle of the oven until the asparagus change colour, about 8-10 min, depending on their size. Shake the tray a couple times during cooking, so that the asparagus will cook evenly. Set aside.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time.
  4. Cook the fresh pasta in a large pot of boiling salted water, exactly as you would do for dried pasta. The cooking time is written on the package: the pasta is ready when just tender but still firm to the bite (al dente).
  5. Meanwhile, melt the butter in a frying pan over medium heat. Add the finely chopped shallot and garlic, then sauté 2-3 min. Add the mini-tomatoes. Cut the asparagus into bite-size pieces (about 1,5 cm) and add them to the pan. Dice the feta and stir it into the pan. Mix well, then lower the heat to very low. Pour in the cream. Add just a little salt (feta cheese is rather salty), pepper, and grated nutmeg to taste.
  6. Pour the drained pasta into the pan, mix well and adjust the seasoning.
  7. Serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (340g)

Amount

% Daily Value

Calories

430

Fat

19 g

30 %

Saturated 9.2 g
+ Trans 0.2 g

47 %

Cholesterol

100 mg

Sodium

300 mg

13 %

Carbohydrate

50 g

17 %

Fibre

4 g

16 %

Sugars

3 g

Protein

15 g

Vitamin A

32 %

Vitamin C

16 %

Calcium

16 %

Iron

29 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¼ servings
Grain Products : 2 servings
Milk and Alternatives : ½ serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Source of  :
Pantothenic Acid, Potassium, Selenium, Vitamin C
Good source of  :
Calcium, Copper, Fibre, Magnesium, Phosphorus, Vitamin B6, Vitamin E
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 1
Meat and Alternatives ½
Fats 3 ½

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Members' Reviews

172 Reviews (164 with rating only ) 99% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
joanne.ravary@bell.net
january 31, 2014 | I would make this recipe again

Easy and quick to make. Did so on a Friday night while enjoying a glass of wine..ooops Would definately make again.

Useful 0
orchid123lov
march 19, 2012 | I would make this recipe again

Was aweaome! Had seconds!

Useful 0
gizmoette
november 19, 2011 | I would make this recipe again

Very tasty! I added Broiled chicken thigh into the mix just because i needed a bit of meat today, but I was pleasantly surprised with the tastiness of this meal especially since it cooks so quickly!

Useful 0
lvb22
may 31, 2011 | I would make this recipe again

i used canned asperagus due to time constraints, and it was really good. just put it in in last and don't stir too much or it will be mush.

Useful 0
GiftedDesigns
may 26, 2010 | I would make this recipe again

I also boiled the asparagus instead of roasting it. I'd have been the one roasted instead as it's 30C in my apt...*lol* I didn't have the fresh pasta and it's still quite good. Asparagus is not my fav veggie and so I may just try this with broccoli next time...:)

Useful 0

This recipe is in the following categories

Vegetables | Pasta | Main courses/Entrées | Vegetarian | High Iron | Kosher | Halal | High Fibre | High Calcium | Easter | Italian

Top Reviews

View All Reviews
strivingveg
february 28, 2009 | I would make this recipe again

Good blend of flavors and texture. Proportions of ingredients perfect. Pasta was coated with sauce, but not swimming in it.

Useful 2
joanne.ravary@bell.net
january 31, 2014 | I would make this recipe again

Easy and quick to make. Did so on a Friday night while enjoying a glass of wine..ooops Would definately make again.

Useful 0
orchid123lov
march 19, 2012 | I would make this recipe again

Was aweaome! Had seconds!

Useful 0