Asparagus Fettuccine with Lemon and Pepper

Asparagus Fettuccine with Lemon and Pepper

Asparagus Fettuccine with Lemon and Pepper

This recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving.

  • 4Servings


  • 5 Tbs. olive oil, divided
  • 5 cloves garlic, minced (2 Tbs.)
  • 2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
  • 3 Tbs. fresh lemon juice
  • 1/4 tsp. freshly ground black pepper
  • 8 oz. fettuccine
  • 1 Tbs. grated lemon zest


Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.

Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.

Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.

Nutrition Information

  • Calories: 394
  • Carbohydrate Content: 49 g
  • Fat Content: 18 g
  • Fiber Content: 5 g
  • Protein Content: 10 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 17 mg
  • Sugar Content: 4 g