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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.

Recipe by Cooking Light May 1995

Gallery

Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 www.choosemyplate.gov.

Nutrition Facts

311 calories; calories from fat 17%; fat 6g; saturated fat 2.1g; mono fat 2.5g; poly fat 0.8g; protein 13.3g; carbohydrates 50.9g; fiber 5.4g; cholesterol 6mg; iron 3.7mg; sodium 371mg; calcium 170mg.
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