Fettuccine with Asparagus

176 Reviews
99% would make this recipe again

A very tasty and colourful Spring pasta.

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


2 tbsp olive oil 30 mL
20 asparagus, average size 400 g
320 g fettuccine (fresh)
2 tbsp butter, unsalted 28 g
1 shallots, finely chopped 40 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
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.


  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 (340 g)


% Daily Value




19 g

30 %

Saturated 9.2 g
+ Trans 0.2 g

47 %


100 mg


300 mg

13 %


50 g

17 %


4 g

16 %


3 g

Net Carbs

46 g


15 g

Vitamin A

32 %

Vitamin C

16 %


16 %


29 %


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


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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176 Reviews (168 with rating only) 99% would make this recipe again
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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

Top Reviews

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october 20, 2021 | 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
october 20, 2021 | 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
october 20, 2021 | I would make this recipe again

Was aweaome! Had seconds!

Useful 0

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