Fresh Asparagus Fettuccine Parmesan: A Light & Delicious Twist

Fresh Asparagus Fettuccine Parmesan

YIELD Makes 4 servings

Perk up the traditional fettuccine alfredo with the delicate flavor of fresh asparagus and a splash of lemon. No one will ever guess this sensational dish is low-fat!

INGREDIENTS

8 ounces uncooked fettuccine 1 pound fresh asparagus or 1 package (10 ounces) frozen cut asparagus 3 ounces Neufchâtel cheese, softened 1/2 cup plus 2 tablespoons fat-free (skim) milk 1 tablespoon lemon juice 1/4 cup grated Parmesan cheese, divided 1/4 teaspoon salt Black pepper

PREPARATION:

1. Cook noodles according to package directions, omitting salt. Drain; set aside.
2. Meanwhile, bring 1/2 cup water to a boil over high heat in large nonstick skillet. Add asparagus. Return to a boil. Reduce heat to low; simmer, covered, 4 minutes or until crisp-tender. Drain. Rinse under cold water; drain.
3. Place Neufchâtel cheese, milk and lemon juice in food processor or blender; process until smooth.
4. Combine pasta, asparagus and cream cheese mixture; return to skillet. Add 3 tablespoons Parmesan cheese and salt; blend. Place in serving dishes; sprinkle with remaining Parmesan cheese and pepper.

This recipe appears in: Vegetarian NUTRITIONAL INFORMATION: Sodium 421 mg Protein 16 g Fiber 1 g Carbohydrate 40 g Cholesterol 76 mg Saturated Fat 4 g Total Fat 9 g Calories from Fat 26 % Calories 287 DIETARY EXCHANGE: Fat 1-1/2 Vegetable 2 Starch 2