Asparagus-Leek Pasta

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"This is out of the May 2021 Good Housekeeping magazine..."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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