Asparagus-Leek Pasta
Recipe: #38726
May 18, 2022
Categories: Side Dishes, Cheese, Parmesan, Fettuccine, Asparagus, Vegetarian, Vegetarian Dinner, more
"This is out of the May 2021 Good Housekeeping magazine..."
Ingredients
Nutritional
- Serving Size: 1 (303.5 g)
- Calories 282.9
- Total Fat - 18.1 g
- Saturated Fat - 3.9 g
- Cholesterol - 18.1 mg
- Sodium - 1601.3 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 7.8 g
- Sugars - 7.4 g
- Protein - 9.1 g
- Calcium - 225.5 mg
- Iron - 2.3 mg
- Vitamin C - 46 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook fettuccine per package directions, adding asparagus during last 2 minutes of cooking.
Step 2
Meanwhile, in large skillet, heat 2 tablespoons olive oil over medium-low heat, add garlic, leek, fresh thyme leaves, red pepper flakes and salt. Cook stirring occasionally, until very tender, 12 to 15 minutes.
Step 3
Reserve 1 cup pasta cooking water (set aside). Drain pasta and asparagus and add to skillet with leek mixture. Drizzle with 3 tablespoons fresh lemon juice, 2 tablespoons olive oil and 1/4 cup of reserved pasta water and gently toss to combine. Toss with shaved Parmesan, adding more cooking water if pasta seems dry. Serve topped with grated lemon zest, additional Parmesan and cracked pepper.
Tips
No special items needed.