Fettuccine And Asparagus In Parmesan Sauce Recipe
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
