Fettuccine And Asparagus In Parmesan Sauce Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineAmericanCourseSide Dish

Ingredients

 
1 tablespoon plus
 
1 teaspoon margarine
 
1 cup sliced mushrooms
 
1 garlic clove, minced
 
1 cup diagonally sliced steamed asparagus spears
 
1 egg
 
1/4 cup part-skim ricotta cheese
 
1/2 cup skim milk
 
2 ounces grated Parmesan cheese
 
Dash each salt and freshly ground pepper
 
2 cups cooked fettucine (hot)
 
2 tablespoons chopped fresh parsley

Directions

In 12-inch skillet heat margarine until bubbly and hot; add mushrooms and garlic and saute briefly, about 2 minutes.
Stir in asparagus and set aside.
In small bowl combine egg and ricotta cheese, mixing until smooth; add milk and Parmesan cheese and stir to combine.
Sprinkle with salt and pepper and add to skillet; stirring constantly, bring to a slow simmer and cook for about 2 minutes.
Add fettucine and toss to combine; serve sprinkled with parsley.

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