Fettuccine Aged Gouda Alfredo With Asparagus Recipes

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FETTUCCINE WITH ASPARAGUS

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7



Fettuccine With Asparagus image

Steps:

  • Bring a large pot of salted water to boil.
  • Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
  • Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  • Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  • Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 11 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 350 milligrams, Sugar 1 gram, TransFat 0 grams

6 fresh asparagus spears, about 1/2 pound
10 ounces fresh fettuccine or 3/4 pound dried fettuccine
2 tablespoons butter
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped fresh basil or parsley
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste

SAUTEED ASPARAGUS WITH AGED GOUDA CHEESE

Aged Gouda has a sharp, nutty flavor that is slightly more pronounced than in younger versions of the Dutch cheese; Parmesan or pecorino can also be used.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 4



Sauteed Asparagus with Aged Gouda Cheese image

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add asparagus spears, and saute until they are tender and bright green, 2 to 3 minutes. Season with salt and pepper. Transfer to a large platter, and top with Gouda. Serve immediately.

1 tablespoon plus 1 1/2 teaspoons unsalted butter
1 pound thin asparagus, trimmed
Coarse salt and freshly ground pepper
2 ounces aged Gouda cheese, shaved

ASPARAGUS FETTUCCINE

Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12



Asparagus Fettuccine image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.

Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 388mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.

4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
2 ounces cream cheese, cubed
1/4 cup milk
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/8 teaspoon pepper

SHRIMP AND ASPARAGUS FETTUCCINE

This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.

Provided by Dewski

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 9



Shrimp and Asparagus Fettuccine image

Steps:

  • Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
  • While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
  • Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
  • Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 g

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
¾ cup olive oil, or more if needed
6 cloves garlic, pressed
salt and pepper to taste
1 pound dry fettuccine pasta
2 teaspoons olive oil
1 pound uncooked shrimp - peeled, deveined, and tails removed
2 tablespoons seafood seasoning (such as Old Bay®), or to taste
1 cup shredded Parmesan cheese, or more if desired

FETTUCCINE ALFREDO WITH ASPARAGUS

From Food and Wine...Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.

Provided by Thea

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Fettuccine Alfredo With Asparagus image

Steps:

  • Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
  • Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
  • VARIATIONS.
  • Fettuccine Alfredo: Eliminate the asparagus.
  • Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
  • Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
  • Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
  • Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

Nutrition Facts : Calories 714.6, Fat 41.2, SaturatedFat 24.2, Cholesterol 194.9, Sodium 785, Carbohydrate 67.8, Fiber 5.1, Sugar 3.3, Protein 21

1 lb asparagus
3/4 lb fettuccine
4 tablespoons butter, cut into pieces
1 cup heavy cream
1 pinch grated nutmeg
3/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup grated parmesan cheese, plus more for serving

FETTUCCINE & AGED GOUDA ALFREDO WITH ASPARAGUS

Categories     Cheese     Sauté     Vegetarian

Yield 6 servings

Number Of Ingredients 9



FETTUCCINE & AGED GOUDA ALFREDO WITH ASPARAGUS image

Steps:

  • Cook pasta in boiling water until al dente. Drain, place fettuccine back into pot and toss with milk. Set aside. Melt butter in large saute pan. Add cream when butter begins to foam, but not browns. Bring butter and cream to simmer for 2 minutes adding salt and pepper. Add grated gouda and continue to simmer on low until sauce thickens. Toss in fettuccine and heat through. Sprinkle with parsley. Serve immediatley.

16 ounces fettuccine
1/3 cup milk
1 pound asparagus, cut into 1" pieces, cooked in boiling water for 1 minute, drained and set aside.
4 tablespoons unsalted butter
1 1/2 heavy cream
5 ounces freshly grated aged gouda
1/2 teaspoon salt
fresh ground pepper
1 tablespoon of minced fresh parsley

FETTUCCINE ALFREDO WITH ASPARAGUS RECIPE

Provided by á-3145

Number Of Ingredients 8



Fettuccine Alfredo with Asparagus Recipe image

Steps:

  • Step 1 Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Step 2 Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan. Notes Variations • Fettuccine Alfredo Eliminate the asparagus. • Fettuccine Alfredo with Ham and Peas Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients. • Fettuccine Alfredo with Fresh Mixed Herbs Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end. • Fettuccine Alfredo with Parsley and Sage Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.

1 pound asparagus
3/4 pound fettuccine
4 tablespoons butter, cut into pieces
1 cup heavy cream
Pinch grated nutmeg
3/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan cheese, plus more for serving

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!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Fettuccine with Asparagus and Peas image

Steps:

  • 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 : Calories 250 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 363mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

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

CREAMY FETTUCCINE WITH ASPARAGUS

Toasted pine nuts add crunch to this combo of fettuccine and asparagus.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 7



Creamy Fettuccine with Asparagus image

Steps:

  • In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
  • In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
  • Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g

1/4 cup pine nuts
3/4 pound fettuccine (or other thick-stranded pasta)
2 bunches asparagus, trimmed, halved lengthwise, and cut crosswise into thirds
4 ounces creamy goat cheese log, broken into pieces
2 tablespoons grainy mustard
2 tablespoons snipped fresh dill leaves
Coarse salt and ground pepper

GOLDY'S LOW FAT FETTUCCINE ALFREDO WITH ASPARAGUS

Another great recipe from Diane Mott Davidson's "Killer Pancake." (Read her books...The Goldilock's Catering series is a realistic and suspenseful cozy collection.)

Provided by BigFatMomma

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Goldy's Low Fat Fettuccine Alfredo With Asparagus image

Steps:

  • Heat a medium-size nonstick saute pan.
  • Remove from heat, and spray with vegetable oil spray.
  • Add onion, and saute until limp--5-10 minutes.
  • Add asparagus and garlic, cover the pan, and turn off the heat (the steam from the onion will steam the asparagus).
  • In a large skillet, combine the dry milk and skim milk, and whisk until blended.
  • Add flour, stir, and cook over med-high heat until thickened.
  • In a small bowl, add 2 tablespoons of this sauce to the cream cheese, and stir until smooth.
  • Return this mixture to the hot sauce.
  • Add parmesan, and stir until melted.
  • Keep hot.
  • If the mixture gets too thick, thin it out with small amounts of skim milk.
  • Cook fettucine according to package directions.
  • Add hot pasta and garlic and vegetables to the sauce in the skillet.
  • Stir and cook over medium-low heat until heated through.
  • Serve garnished with chopped arugula.
  • **NOTE**.
  • To bake garlic, preheat oven to 350. Place a whole head of garlic in a small baking pan. Drizzle one tsp of olive oil over the head, add 1/4 cup of water to the pan.
  • Bake, loosely covered for 45-60 minutes or until soft.
  • The cloves will slide right out, and can ve mashed, chopped or served whole.

2 tablespoons finely chopped red onions
2 1/2 cups diagonally sliced asparagus, tough ends removed
1 teaspoon mashed and chopped baked garlic (see note)
1/3 cup nonfat dry milk powder
1 1/2 cups skim milk
1 1/2 tablespoons instant-blending Wondra Flour
2 tablespoons light cream cheese (neufchatel(not nonfat)
2/3 cup grated parmesan cheese
9 ounces cholesterol-free fettuccine pasta
1/2 cup chopped arugula

PASTA ALFREDO WITH LEMON AND ASPARAGUS

This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7



Pasta Alfredo with Lemon and Asparagus image

Steps:

  • In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
  • In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
  • Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.

3 large egg yolks
1 cup heavy cream
2 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups), plus more for serving
1 teaspoon finely grated lemon zest, plus more for serving (optional), and 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
12 ounces linguine
1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces (about 2 cups)

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  • Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
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