Fettuccine With Fresh Asparagus And Lemon Cream

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb fettuccine
• 1 1/2 lbs asparagus, ends removed and cut into 2-inch lengths
• 1 tablespoon olive oil
• 1/2 cup chopped shallot
• 1 cup low sodium chicken broth
• 1/2 cup fat free sour cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest
• 2 tablespoons freshly grated parmesan cheese

Recipe

• 1 bring a large pot of salted water to a boil. add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. drain.
• 2 bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. drain.
• 3 meanwhile, bring the chicken broth and shallots to a boil in a large skillet. cook until the broth has reduced by half. add the lemon juice and lemon zest. whisk in the sour cream.
• 4 add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. season with salt and pepper.
• 5 divide the fettuccine and asparagus among 4 warm bowls and sprinkle with parmesan cheese.