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Fettuccine With Asparagus And Ginger Cream Sauce
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- #107693
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 quarts water
3 large shallots
2 tablespoons coarsely grated ginger
16 ounces asparagus
2 tablespoons olive oil
3/4 cup low-fat ricotta cheese
3/4 cup plain low- or non-fat yogurt
6 ounces fettuccine pasta
1/4 cup Parmigiano-Reggiano, grated
freshly ground black pepper, to taste
directions
Boil water for fettucine in covered pot. Mince shallots. Coarsely grate ginger. Wash and trim asparagus, breaking off tough stem end at point where it bends easily. Cut asparagus on diagonal, starting just below tips, into 1/2-inch pieces.
Heat oil in skillet large enough to hold asparagus. Add shallots, ginger and asparagus and saute for about 10 minutes until asparagus are tender.
In food processor or blender, thoroughly blend ricotta with yogurt.
Cook fettuccine in boiling water until al dente, about 6 to 8 minutes. When asparagus is cooked, remove from heat and stir in yogurt mixture.
Drain fettuccine; top with asparagus mixture and sprinkle with grated cheese. Pepper to taste.
added by
xbsiulelx
nutrition data
667 calories, 21 grams fat, 83 grams carbohydrates, 37 grams protein per serving.
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reviews & comments
September 13, 2011
I loved this recipe! I made one small change by adding some grilled chicken. Absolutely wonderful. I plan to do this on again.