Photo: Howard L. Puckett; Styling: Cindy Manning Barr
6 servings (serving size: 1 1/2 cups)

Tip: Drain cooked pasta in a colander over a bowl, holding back about 1/2 cup cooking liquid. Allow the pasta to drain a few minutes, and then return it to the pot, and toss it with a little of the reserved cooking liquid; this eliminates the need to add oil to keep the strands of pasta from sticking. Stir the pasta gently with the sauce, adding some of the reserved cooking liquid as needed to keep the pasta moist.

How to Make It

Step 1

Drop the first 3 ingredients into a large saucepan of boiling water; cook 2 minutes. Drain and set aside.

Step 2

Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 2 minutes or until tender. Remove from heat. Add asparagus mixture, fettuccine, 1/4 cup cheese, parsley, wine, salt, and pepper; toss well. Top with remaining cheese.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

CookinCarmen80's Review

July 02, 2010
My husband is a very picky eater and he liked this recipe! I changed the asparagus to Swiss chard, which we had in the garden. I also added chives which we have in the garden. It is a lovely, quick, good recipe. For leftovers I added walnuts to boost the protein.