Pasta - Fettuccine w/ Asparagus in Lemon Cream Sauce

By BlueSchmoo

From Quick Vegetarian Pleasures

Ingredients

• 3/4 lb fettuccine
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3/4 lb asparagus, stalks peeled and cut into 1-inch pieces
• 2 tablespoons water
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 lemons, rind of, grated
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 teaspoon salt
• 1 to taste fresh ground black pepper
• 1/3 cup parmesan cheese, grated

Details

Servings 4

Preparation

Step 1

1. Cook fettuccine until al dente in a large pot of boiling water.

2. Meanwhile, heat the oil in a large skillet over medium heat, Add the garlic and asparagus and saute, tossing constantly, 2 minutes, Pour in about 2 tablespoons of water and cover the pan. Cook until the asparagus are just tender, about 5 minutes.

3. Combine the cream, milk, lemon rind, nutmeg, salt and pepper, Pour over the asparagus and bring to a boil.

4. Drain the fettuccine and return to the pot, Pour on the asparagus sauce, toss, and stir in the parmesan cheese. Serve immediately.