Ingredients
- 12 ounces fettuccine
- 1 pound asparagus, trimmed and sliced on a diagonal
- 4 tablespoons olive oil, divided
- 2 cloves garlic, pressed
- 1 large leek, white and light green parts only, sliced into half-moons
- 1 tablespoon fresh thyme leaves
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1 lemon, zest and juice
- 1 ounce Parmesan, shaved plus more for garnish
- Cracked pepper
How to Make
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Step 1: Cook fettuccine per package directions, adding asparagus during last 2 minutes of cooking.
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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.
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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.
We hope you enjoy this recipe!
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