Fettuccini Alfredo with Asparagus
A creamy, comforting pasta dish featuring tender fettuccine and fresh asparagus tossed in a rich Parmesan sauce, finished with a hint of garlic and optional lemon zest for brightness.
This Fettuccine Alfredo with Asparagus brings a fresh twist to a classic Italian favorite, pairing creamy Parmesan sauce with tender pasta and vibrant asparagus. The sauce, infused with garlic and enriched with heavy cream, perfectly coats each strand of fettuccine for a rich, indulgent texture. Topped with fresh herbs and a hint of lemon zest, this dish is both comforting and light, ideal for a satisfying meal.
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 6 oz (170g) fettuccine pasta
- 1/2 lb (225g) fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- A pinch of nutmeg (optional)
- Fresh parsley or basil, chopped (for garnish, optional)
- Lemon zest (optional for extra brightness)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. About 3 minutes before the pasta is done, add the asparagus pieces to the boiling water with the pasta. Drain both the pasta and asparagus, reserving 1/4 cup of the pasta water.
Make the Alfredo Sauce
While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant (but not browned). Stir in the heavy cream, and bring to a simmer.
Add Parmesan
Lower the heat and slowly stir in the grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy and smooth. Season with salt, pepper, and a pinch of nutmeg (if using). If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.
Combine Pasta and Sauce
Add the drained fettuccine and asparagus to the skillet with the Alfredo sauce. Toss to coat the pasta and vegetables in the creamy sauce. Cook for an additional 1-2 minutes to let the flavors meld.
Serve
Divide the pasta between two bowls. Garnish with fresh parsley or basil, and add a sprinkle of lemon zest for extra brightness, if desired.
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
About 3 minutes before the pasta is done, add the asparagus pieces to the boiling water with the pasta.
Drain both the pasta and asparagus, reserving 1/4 cup of the pasta water.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant (but not browned).
Stir in the heavy cream, and bring to a simmer.
Lower the heat and slowly stir in the grated Parmesan cheese.
Keep stirring until the cheese melts and the sauce becomes creamy and smooth. Season with salt, pepper, and a pinch of nutmeg (if using). If the sauce becomes too thick, add a little of the reserved pasta water to thin it out.
Add the drained fettuccine and asparagus to the skillet with the Alfredo sauce. Toss to coat the pasta and vegetables in the creamy sauce. Cook for an additional 1-2 minutes to let the flavors meld.
Divide the pasta between two bowls. Garnish with fresh parsley or basil, and add a sprinkle of lemon zest for extra brightness, if desired.
