Fettuccine with Asparagus

174 Reviews

99% would make this recipe again

A very tasty and colourful Spring pasta.

Preparation : 15 min Cooking : 15 min

430 calories/serving

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Ingredients

2 tbsp	olive oil	30 mL
20	asparagus, average size	400 g
320 g	fettuccine (fresh)
1	shallots, finely chopped	40 g
2 tbsp	butter, unsalted	28 g
1 clove	garlic, finely chopped
15	mini-tomatoes (cherry, miniature or grape)	1 cup
100 g	feta cheese, diced
1/3 cup	cream 15%	85 mL
1 pinch	nutmeg, to taste
1 pinch	salt [optional]	0.2 g
	ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

Preheat the oven to 230ºC/450ºF.
Prepare the asparagus. Lay the asparagus in a single layer on an oiled baking tray. Coat thoroughly with oil, then add a little salt. Bake in the middle of the oven until the asparagus change colour, about 8-10 min, depending on their size. Shake the tray a couple times during cooking, so that the asparagus will cook evenly. Set aside.
To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time.
Cook the fresh pasta in a large pot of boiling salted water, exactly as you would do for dried pasta. The cooking time is written on the package: the pasta is ready when just tender but still firm to the bite (al dente).
Meanwhile, melt the butter in a frying pan over medium heat. Add the finely chopped shallot and garlic, then sauté 2-3 min. Add the mini-tomatoes. Cut the asparagus into bite-size pieces (about 1,5 cm) and add them to the pan. Dice the feta and stir it into the pan. Mix well, then lower the heat to very low. Pour in the cream. Add just a little salt (feta cheese is rather salty), pepper, and grated nutmeg to taste.
Pour the drained pasta into the pan, mix well and adjust the seasoning.
Serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (340 g)

Amount % Daily Value
Calories 430
Fat 19 g 30 %
Saturated 9.2 g + Trans 0.2 g 47 %
Cholesterol 100 mg
Sodium 300 mg 13 %
Carbohydrate 50 g 17 %
Fibre 4 g 16 %
Sugars 3 g
Net Carbs 46 g
Protein 15 g
Vitamin A 32 %
Vitamin C 16 %
Calcium 16 %
Iron 29 %

Amount

% Daily Value

Calories

430

Fat

19 g

30 %

Saturated 9.2 g
+ Trans 0.2 g

47 %

Cholesterol

100 mg

Sodium

300 mg

13 %

Carbohydrate

50 g

17 %

Fibre

4 g

16 %

Sugars

3 g

Net Carbs

46 g

Protein

15 g

Vitamin A

32 %

Vitamin C

16 %

Calcium

16 %

Iron

29 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	1 ¼	servings
Grain Products :	2	servings
Milk and Alternatives :	½	serving
Meat and Alternatives :	0	serving

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Claims

This recipe is :

Free :: Added Sugar
Excellent source of :: Folacin, Iron, Manganese, Niacin, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Good source of :: Calcium, Copper, Fibre, Magnesium, Phosphorus, Vitamin B6, Vitamin E
Source of :: Pantothenic Acid, Potassium, Selenium, Vitamin C

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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group	Exchanges
Starches	2 ½
Vegetables	1
Meat and Alternatives	½
Fats	3 ½

More Info

Check out our Meal Plans for Type 2 Diabetes

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Members' Reviews

174 Reviews (166 with rating only ) 99% would make this recipe again

Sort By: Most Recent| Rating | Most Helpful

JoAnne R. 4 Fettuccine with Asparagus

january 31, 2014 | I would make this recipe again

Easy and quick to make. Did so on a Friday night while enjoying a glass of wine..ooops Would definately make again.

Useful 0

orchid123lov 5 Fettuccine with Asparagus

march 19, 2012 | I would make this recipe again

Was aweaome! Had seconds!

Useful 0

gizmoette 4 Fettuccine with Asparagus

november 19, 2011 | I would make this recipe again

Very tasty! I added Broiled chicken thigh into the mix just because i needed a bit of meat today, but I was pleasantly surprised with the tastiness of this meal especially since it cooks so quickly!

Useful 0

lvb22 5 Fettuccine with Asparagus

may 31, 2011 | I would make this recipe again

i used canned asperagus due to time constraints, and it was really good. just put it in in last and don't stir too much or it will be mush.

Useful 0

GiftedDesigns 4 Fettuccine with Asparagus

may 26, 2010 | I would make this recipe again

I also boiled the asparagus instead of roasting it. I'd have been the one roasted instead as it's 30C in my apt...*lol* I didn't have the fresh pasta and it's still quite good. Asparagus is not my fav veggie and so I may just try this with broccoli next time...:)

Useful 0