Friday, May 11, 2007

Asparagus Fettuccine

4 oz. uncooked fettuccine
1/2 lb fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chopped onion
1 garclic clove
1 tbs butter
2 oz cream cheese, cubed
1/4 cup milk
1/4 cup shredded parmesan cheese
1 1/2 tsp lemion juice
1 tsp grated lemon peel
1/4 tsp salt
1/8 tsp pepper

Cook fettuccine according to package directions. Meanwhile, in a large skillet saute the asparagus, onion and garlic in butter until tender.

Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture. Yield: 2 servings.

Notes: I cooked this one following the ingredients exactly, except i had no lemon rind. It was very tasty, I'm sure to make this again. The asparagus was not overpowering as I usually find it. Both this and the last recipe where from Home Cooking magazine.

No comments: