Fettuccine Alfredo with Asparagus

By jeknudson

Ingredients

• 8 ounces uncooked fettuccine
• 1 teaspoon olive oil
• 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1 tablespoon butter
• 1 tablespoon vodka or water
• 4 garlic cloves, minced
• 2 ounces 1/3-less-fat cream cheese
• 1/4 cup fat-free milk
• 1.5 ounces vegetarian Parmesan cheese, grated (about 6 tablespoons)
• 1 tablespoon chopped fresh chives

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.

3. Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.