Originally posted August 31, 2014

easy and light Fettucine Alfredo with asparagus

easy and light Fettucine Alfredo with asparagus by alchemisty

fast and easy--and light--version of the classic creamy pasta recipe.


  • 8 ounces uncooked fettuccine
  • 1 teaspoon olive oil
  • 1 pound fresh asparagus spears, trimmed and cut into 1-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 or white wine
  • 3 garlic cloves, minced
  • 2 ounces neufchatel cheese
  • 1/4 cup milk
  • 4-6 tablespoons grated parmesan cheese
4 servings


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 (or water or wine) 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.

30 minutes



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Adapted from

Cooking Light

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