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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!"
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper.
  • Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and zest. Add to the skillet; heat through.
  • Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese.
Nutrition Facts
1-1/3 cups: 250 calories, 7g fat (2g saturated fat), 10mg cholesterol, 363mg sodium, 38g carbohydrate (5g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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