Fettuccine with Asparagus

8 Reviews
100% would make this recipe again

A very tasty and colourful Spring pasta.

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Preparation : 15 min Cooking : 15 min
440 calories/serving

Ingredients

1 tbsp olive oil 15 mL
10 asparagus, average size 200 g
160 g gluten free/wheat free fettuccine
1 tbsp butter, unsalted 14 g
1/2 shallots, finely chopped 20 g
1/2 clove garlic, finely chopped
7 1/2 mini-tomatoes (cherry, miniature or grape) 1/2 cup
50 g feta cheese, diced
3 tbsp cream 15% 45 mL
1 pinch nutmeg, to taste
1 pinch salt [optional] 0.2 g
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 pasta.
  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 (390 g)

Amount

% Daily Value

Calories

440

Fat

18 g

28 %

Saturated 9.1 g
+ Trans 0.2 g

47 %

Cholesterol

40 mg

Sodium

330 mg

14 %

Carbohydrate

61 g

20 %

Fibre

4 g

18 %

Sugars

3 g

Net Carbs

57 g

Protein

9 g

Vitamin A

31 %

Vitamin C

16 %

Calcium

16 %

Iron

17 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 1
Meat and Alternatives ½
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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8 Reviews (8 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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