Saturday, May 23, 2009

Spring Asparagus & Lemon Fettuccine

This dish was fantastic! I was browsing Weight Watchers website looking for some inspiration when I stumbled upon this asparagus recipe. John and I decided it was very delicious! Even my twins ate everything on their plate and asked for more. Izzie liked the asparagus more than Maddie, but both ate some of it. I gave them tips since that part is the most tender. The most exciting thing about this recipe is the endless possibilities. For instance, tonight I added some chicken leftover from a roasted chicken I made last night.

Spring Asparagus & Lemon Fettuccine

2 tsp butter
2 tsp olive oil
1 pound(s) asparagus, cut into 1-inch pieces
1/2 tsp table salt
1/4 tsp black pepper
1 large egg(s)
1 cup(s) fat-free half-and-half
1 tsp cornstarch, mixed with 1 tablespoon water
1/4 cup(s) parsley, fresh, chopped
2 tbsp grated Parmesan cheese
1 tbsp lemon zest
2 tbsp fresh lemon juice

  • Cook pasta according to package directions; drain and keep hot.
  • Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.

  • In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving. 7 points per serving.

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