Ingredients
- 6 fresh asparagus spears, about 1/2 pound
- 3 cups water
- Salt to taste if desired
- 10 ounces fresh fettuccine or 3/4 pound fried fettuccine
- 2 tablespoons butter
- Freshly ground pepper to taste
- ⅛ teaspoon freshly grated nutmeg
- 2 tablespoons finely chopped fresh basil or parsley
- ½ cup freshly grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
381 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 15 grams protein; 24 milligrams cholesterol; 207 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cut off tough stem ends of each asparagus spear.
- Cut each spear on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
- Bring the water to the boil and add salt. Add the asparagus and when the water returns to the boil let cook about 2 minutes. Drain but reserve 2 tablespoons of the cooking liquid.
- Drop the fettuccine into salted boiling water. Let cook 2 to 2 1/2 minutes or to desired degree of doneness. Cooking time will range from about 2 1/2 minutes for fresh pasta to 9 minutes or more for dried. Drain.
- Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking liquid and basil. Toss to blend. Serve hot with Parmesan cheese on the side.
25 minutes
Dining and Cooking