Recipe for pasta with asparagus, a recipe made with fettucine, asparagus, heavy cream, and parmesan cheese.
INGREDIENTS:
• 1 pound fresh asparagus spears
• 1 package (12 ounces) fettuccine
• 1 medium onion, minced
• 2 to 3 cloves garlic, minced
• 1/2 cup butter or margarine, melted
• 1/2 pound sliced fresh mushrooms
• 1 medium carrot, scraped and sliced
• 3/4 cup heavy cream
• 1/2 cup chicken broth
• 2 teaspoons dried whole basil
• 1/2 cup chopped red pepper
• 1 cup fresh Parmesan cheese, grated
• salt and pepper, to taste
• fresh Parmesan cheese, grated
PREPARATION:
Snap off woody ends of asparagus. Cut diagonally into 1-inch pieces. Set aside.
Cook fettucine; drain and set aside.
Sauté onion and garlic in melted butter in a large skillet over medium heat for 3 minutes. Add asparagus, mushrooms, and carrot; sauté for about 7 minutes. Add chicken broth and basil; cook over high heat for 3 to 5 minutes or until liquid is reduced by about one-third. Reduce heat to medium-high. Add cream and red pepper; cook an additional 3 minutes.
Add cooked fettucine, 1 cup of Parmesan cheese, and salt and pepper. Cook over low heat, stirring constantly, until heated through. Sprinkle with additional Parmesan cheese before serving.
Serves 6 to 8.
Message Thread
« Back to index