FETTUCCINE WITH ASPARAGUS RIBBONS
Pasta with asparagus and creamy sauce is a delicious springdish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add salt. Prepare an ice-water bath; set aside. Blanch asparagus until just tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking (keep the water at a boil). Drain.
- Add pasta to pot; cook until just al dente. Reserve 1 cup cooking water; drain.
- Meanwhile, shave asparagus stalks (not including tips) into long ribbons with a vegetable peeler; transfer ribbons and tips to a medium bowl as you work.
- Heat oil in a large saute pan over medium heat until hot but not smoking. Add shallots; cook, stirring, until translucent, about 4 minutes. Add cream, 1/4 cup reserved cooking water, and asparagus.
- Bring to a boil; add pasta. Cook, tossing, until heated through, about 2 minutes. Add more cooking water if pasta seems dry. Stir in zest and lemon juice, and season with salt and pepper.
ASPARAGUS FETTUCCINE CARBONARA
Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
THE BEST ASPARAGUS LEMON PASTA
I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.
Provided by MarraMamba
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
- In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
- Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
- Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
SPAGHETTI WITH SHAVED ASPARAGUS
A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
- Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.
Nutrition Facts : Calories 476 g, Fat 15 g, Fiber 5 g, Protein 17 g
ASPARAGUS FETTUCCINE
Make and share this Asparagus Fettuccine recipe from Food.com.
Provided by Barb G.
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook asparagus in boiling water (I like to steam it instead of boiling in water) until tender-CRISP; then cut into 2-inch lengths.
- In a large pan over medium heat warm olive oil, add garlic and cook about 1 minute.
- Add wine bring to a boil and cook until almost evaporated; Add cooked asparagus buter and lemon zest, reduce heat to medium-low and cook until butter melts, season with salt and pepper.
- In a large pot two-thirds full of boiling salted water cook pasta according to package directions; drain pasta while resevering 1 cup of cooking water.
- Transfer pasta to a serving bowl, add Asparagus sauce and chives, toss to coat, add reserved cooking water as needed.
- Pass the cheese at the table; enjoy.
Nutrition Facts : Calories 722.5, Fat 29.1, SaturatedFat 13.1, Cholesterol 140.7, Sodium 462, Carbohydrate 87.6, Fiber 6.1, Sugar 3.8, Protein 26.8
FETTUCCINE WITH ASPARAGUS, BEET GREEN PESTO, AND POACHED EGG
Puréeing beet greens into pesto and tossing asparagus ribbons into fettuccine is a great way to incorporate healthy vegetables into pasta. A poached egg adds richness and protein to the dish. If you are following our $68 Dinner Story, reserve the beets for the Beet Risotto and 4 ounces of asparagus for the Frittata with Fennel-Spiced Pork and Asparagus .
Provided by Jill Santopietro
Time 1h
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet.
- Pulse cooled walnuts, beet greens, garlic, parsley, lemon zest, 2 tsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper in a food processor until finely chopped. With the motor running, slowly drizzle in 3/4 cup oil until a thick sauce forms. Add 2/3 cup Parmesan and pulse until well combined. You should have about 1 1/2 cups pesto.
- Bring a large pot of salted water to a very low simmer. The water should register 180°F on an instant-read thermometer. Set a large bowl of ice water near your work station. Crack eggs into 4 ramekins or small bowls. Transfer 1 egg to a fine-mesh strainer set over a medium bowl to drain slightly (this will help remove extra egg whites and give the poached eggs a more compact shape). Carefully lower egg in strainer into hot water until egg is completely submerged. Gently shake strainer and carefully shape egg with a slotted spoon until edges of egg white start to turn opaque, 30-60 seconds. Carefully release egg from strainer into water with slotted spoon. Cook egg, turning and shaping occasionally with slotted spoon, until egg white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. Transfer egg using a slotted spoon to the ice bath. As the first egg cooks, repeat steps to poach remaining 3 eggs, but keep an eye on which egg went in first. Use a timer to avoid overcooking.
- Bring the pot of water to a boil and cook fettuccine, stirring occasionally, until al dente. Using tongs or a spider, transfer pasta to a colander to drain. Reserve pasta cooking liquid in pot and set aside 1 cup liquid for the pasta sauce.
- Heat 2 Tbsp. oil in reserved skillet over medium-high. Add asparagus and sauté until warmed through, about 2 minutes. Add 1 cup pesto and 1/2 cup pasta cooking liquid; gently simmer, stirring occasionally, until thickened. Add fettuccine and simmer, tossing occasionally, until well combined. If sauce is too loose, continue to simmer; if it's too thick, add more pasta cooking liquid to loosen and stir vigorously to combine. Season with 1/2 tsp. salt, remaining 1 tsp. lemon juice, and remaining 1/4 tsp. pepper.
- Meanwhile, return the pot of water to a very low simmer. Transfer eggs from ice bath to pot to reheat until warm, 30-60 seconds. Remove eggs using a slotted spoon and place on a plate rubbed with a little olive oil. Divide pasta among 4 plates and top with poached eggs and Parmesan.
- Pesto can be made and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
More about "fettuccine with asparagus ribbons recipes"
BEST FETTUCCINE WITH BROWN BUTTER AND ASPARAGUS …
From foodnetwork.ca
2.4/5 (13)Servings 4
HEALTHY PASTA RECIPES AND DISH IDEAS - COOK COM
From cookingchanneltv.com
PURPLE ASPARAGUS - GOODFOOD - GOODFOODGOODFOOD
From blog.makegoodfood.ca
ROCCO DISPIRITO'S FETTUCCINE ALFREDO RECIPE - HOUSE & HOME
From houseandhome.com
PAPPARDELLE WITH ASPARAGUS AND PEAS | WILLIAMS SONOMA
From williams-sonoma.ca
SPAGHETTI WITH ASPARAGUS AND LEMON RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS AND PASTA CANOODLE IN THIS ELEGANT SPRING DISH
From washingtonpost.com
SHAVED ASPARAGUS PROSCIUTTO PASTA - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
ANTONIO CARLUCCIO'S PASTA RIBBONS RECIPE - LOVEFOOD.COM
From lovefood.com
SPAGHETTI AL LIMONE WITH ASPARAGUS RECIPE - BON APPéTIT
From bonappetit.com
CREAMY SPINACH & ASPARAGUS PASTA WITH ALMOND & LEMON …
From blueapron.com
ASPARAGUS PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ASPARAGUS FETTUCCINE | FOOD CHANNEL
32 FRESH AND FLAVORFUL ASPARAGUS RECIPES - SOUTHERN LIVING
From southernliving.com
ASPARAGUS AND FETTUCCINE CANOODLE IN THIS ELEGANT SPRING DISH
From heraldnet.com
FETTUCCINE WITH ASPARAGUS RIBBONS AND LEMON CRèME FRAîCHE RECIPE …
From eatyourbooks.com
ASPARAGUS PESTO AND PROSCIUTTO PASTA SHELLS RECIPE - MOMTASTIC
From momtastic.com
FETTUCCINE WITH SPRING VEGETABLES - COOKSTR.COM
From cookstr.com
ASPARAGUS, PASTA CANOODLE IN THIS ELEGANT SPRING DISH - THE GAZETTE
From thegazette.com
59 ASPARAGUS RECIPES FOR MAINS, SOUPS, SALADS, AND SIDES - YAHOO
From yahoo.com
RAW ASPARAGUS RIBBONS ARE SPRINGTIME DINNER GOALS
From yahoo.com
HOT-SMOKED SALMON PASTA | SALMON RECIPES - JAMIE OLIVER
From jamieoliver.com
FETTUCCINE | FOOD & WINE
From foodandwine.com
HEALTHY PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GARLIC SHRIMP AND ASPARAGUS OVER ZUCCHINI NOODLE PASTA - EATING …
From eatingbirdfood.com
PESTO PASTA RECIPES | FOOD & WINE
From foodandwine.com
FETTUCCINE WITH SQUASH RIBBONS RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS RIBBONS WITH LEMON DRESSING - PALEO LEAP
From paleoleap.com
HOW TO TURN ASPARAGUS INTO A BOWL OF PASTA THAT SINGS OF SPRING
From washingtonpost.com
ASPARAGUS & PROSCIUTTO PASTA SALAD | KITCHN
From thekitchn.com
ASPARAGUS FETTUCCINE | WILLIAMS SONOMA
HOW TO COOK ASPARAGUS | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO SHAVE RAW ASPARAGUS INTO RIBBONS - EPICURIOUS
From epicurious.com
40 HEALTHY PASTA RECIPES - LIGHT PASTA DINNER IDEAS - COUNTRY LIVING
From countryliving.com
ASPARAGUS AND PASTA CANOODLE IN THIS ELEGANT SPRING DISH
From dailyherald.com
SPRING PASTA WITH MUSHROOMS, CHILES AND PEAS RECIPE
From today.com
ASPARAGUS RIBBON SALAD | BETTER HOMES & GARDENS
From bhg.com
HOW TO RIBBON ASPARAGUS WITHOUT A MANDOLINE | SAVEUR
From saveur.com
SPRING CHICKEN FETTUCCINE WITH SAUTéED ASPARAGUS, KALE & ROSEMARY
From blueapron.com
HOW TO MAKE TAHINI-LEMON QUINOA WITH ASPARAGUS RIBBONS
From goodhousekeeping.com
SPRING SALAD RECIPE: ASPARAGUS RIBBONS | KITCHN
From thekitchn.com
You'll also love