Fettuccine Alfredo with Asparagus

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Fettuccine Alfredo with Asparagus
Photo: Colin Clark; Food Styling: Kellie Gerber Kelley; Prop Styling: Lindsey Lower
The splash of vodka works as a flavor enhancer, adding a little jolt to the creamy sauce.
Serves 4 (serving size: about 2 cups)


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8 ounces uncooked fettuccine
1 teaspoon olive oil
1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 tablespoon butter
1 tablespoon vodka or water
4 garlic cloves, minced
2 ounces 1/3-less-fat cream cheese
1/4 cup fat-free milk
1.5 ounces vegetarian Parmesan cheese, grated (about 6 tablespoons)
1 tablespoon chopped fresh chives


Hands-on: 23 Minutes
Total: 23 Minutes

1. Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.

3. Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.

Created date

July 2014

Nutritional Information

Calories 365
Fat 11.2 g
Satfat 5.9 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 16 g
Carbohydrate 50 g
Fiber 4 g
Cholesterol 28 mg
Iron 4 mg
Sodium 609 mg
Calcium 212 mg