Spring Fettuccine Alfredo

Spring Fettuccine Alfredo
Author: Chef JR Jacobson
Photograph: Xuan Huang

When in doubt, add parmesan.


Per serving: 678.58 calories, 23.16g protein, 32.91g fat, 74.7g carb, 7.51g dietary fiber, 18.35g saturated fat, 8.43g total sugar, 0.0g added sugar
Significant source for: Protein, Fiber, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper, Fluoride, Manganese, Selenium, Vitamin A, Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone), Folate.


6 Servings

1  pound fettuccine pasta

4  teaspoons salt

1/4  cup thinly sliced shallots

1  tablespoon olive oil

1  tablespoon minced garlic

8  ounces shiitake mushrooms, sliced in half

1  bunch asparagus, bottoms removed & cut into 2-inch pieces

8  ounces fresh English peas

1  lemon, zest and juice

1/2  teaspoon ground black pepper

6  servings Alfredo Sauce

1  cup grated parmesan cheese, divided


step 1.

In a large pot, over high heat, bring 1 gallon of water to a boil. Add 1 tablespoon salt and Fettuccine noodles, stir gently to prevent sticking. Cook according to package instructions, 8 minutes for al dente. Remove from the heat, strain pasta and return to pot.

step 2.

In a large skillet, over medium heat, add olive oil. Add shallots and garlic, stirring frequently until softened and fragrant about 1-2 minutes. Add mushrooms and allow to sweat out excess moisture, 5 to 6 minutes. Add asparagus, snap peas, remaining ½ teaspoon salt, lemon juice and black pepper. Cook, Stirring occasionally, until bright and fragrant 2 to 3 minutes. Remove from heat.

step 3.

Add vegetable mixture to cooked pasta, folding gently to combine. Stir in lemon zest, ½ cup parmesan and desired amount of warmed alfredo sauce.

step 4.

Serve, garnishing with remaining parmesan.