Fettuccine With Fresh Asparagus and Lemon Cream

By MystiQ

One of my favorite light pasta meals.
I use Angel hair pastaTimes given are approximate

Ingredients

• 1 lb fettuccine
• 1 1/2 lbs asparagus, ends removed and cut into 2-inch lengths
• 1 tablespoon olive oil
• 1/2 cup chopped shallot
• 1 cup low sodium chicken broth
• 1/2 cup fat free sour cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons freshly grated parmesan cheese

Details

Servings 1
Preparation time 15mins
Cooking time 30mins
Adapted from food.com

Preparation

Step 1

Directions:

1 Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. Using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. Drain.

2 Bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. Drain.

3 Meanwhile, bring the chicken broth and shallots to a boil in a large skillet. Cook until the broth has reduced by half. Add the lemon juice and lemon zest. Whisk in the sour cream.

4 Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.

5 Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.