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Add a photoServings: 8
Ingredients
- 1Â 1/2 lb asparagus, fresh
- 2 Tbsp. chives, minced
- 1 lb fettuccine
- Â Â pepper, freshly grnd
- 1/4 lb goat cheese
- 2 Tbsp. butter
Directions
- 1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch.
- 2. In a kettle bring 3 qts of water to a boil. Add in the fettuccine, boiling vigorously for 9 to 12 min. Don't overcook the pasta should be al dente.
- Reserve 1/4 c. of the cooking water and drain the pasta.
- 3. Heat the butter in the kettle and add in the asparagus. Sauteefor about 1 minute and add in the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 59 | 21% |
| Total Fat 6.78g | 8% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 77mg | 3% |
| Potassium 226mg | 6% |
| Total Carbs 44.3g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.52g | 2% |
| Protein 11.07g | 18% |
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