Fettuccine with Asparagus and Peas
Vicki Kamstra of Spokane, Washington writes, "I found this years ago, it has truly been a crowd pleaser. I often use whole wheat pasta instead; it's a great substitution!"
Ingredients
- 8 ounces uncooked fettuccine
- 2 medium leeks (white portion only), sliced
- 1 tablespoon olive oil
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup part-skim ricotta cheese
- 1/4 cup plus 6 teaspoons grated Parmesan cheese, divided
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
Reviews
This doesn't have the texture that one would expect with a fettucine dish, but it is still tasty.