Asparagus Cream Cheese Fettuccini Recipes

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ASPARAGUS FETTUCCINE



Asparagus Fettuccine image

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

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

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.

CREAMY ASPARAGUS PASTA



Creamy Asparagus Pasta image

A wonderfully satisfying meal that cooks in minutes. Delicious!

Provided by HEIDI S.

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 6

1 pound fresh asparagus, trimmed and cut into 2 inch pieces
2 tablespoons butter
1 clove garlic, minced
1 pint light cream
1 pound linguine pasta
1 lemon, juiced

Steps:

  • Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
  • In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
  • Stir lemon juice into asparagus mixture; pour mixture over pasta.

Nutrition Facts : Calories 246.8 calories, Carbohydrate 44 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 30.9 mg, Sugar 0.7 g

ASPARAGUS FETTUCCINE



Asparagus Fettuccine image

Another great way to fix asparagus; this time as part of the main dish. Recipe is from Taste of Home.

Provided by CookingONTheSide

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 lb fettuccine
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat half-and-half
1/4 cup parmesan cheese, shredded
1 1/2 teaspoons lemon juice
1 teaspoon lemon peel, grated
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions.
  • Meanwhile, in 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 643.2, Fat 19.6, SaturatedFat 10.4, Cholesterol 137.9, Sodium 633.9, Carbohydrate 91.2, Fiber 6.6, Sugar 5.5, Protein 26.8

ASPARAGUS CREAM CHEESE FETTUCCINI



Asparagus Cream Cheese Fettuccini image

Only 5 ingredients and just a few minutes to prepare if using fresh pasta. I guess you can use regular pasta but it will take a few more minutes. In the recipe, it's Moutarde a l'ancienne. Recipezaar can't find that. Ancienne means old. So I wrote old mustard. The brand Maille has this mustard.

Provided by Boomette

Categories     Fruit

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

5 ounces frozen asparagus
1 (350 g) package fresh pasta (fettucini)
4 ounces cream cheese with garlic and herbs
1 tablespoon old mustard
1/4 cup pine nuts, toasted

Steps:

  • Cut the asparagus in 3 pieces each. In a large saucepan with boiling salted water, cook pasta 2 minutes. Add asparagus and keep cooking for 3 minutes or until pasta are al dente. Drain but keep 2/3 cup of the cooking water. Put the pasta and asparagus back in the saucepan.
  • In a little bowl, with a whisk, stir cream cheese, mustard and cooking water. Pour on the pasta and stir well. Garnish each serving with toasted pine nuts and serve now.

Nutrition Facts : Calories 319.8, Fat 8, SaturatedFat 0.7, Cholesterol 63.9, Sodium 68.3, Carbohydrate 50.6, Fiber 1.1, Sugar 0.3, Protein 12.4

PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

FETTUCCINE WITH ASPARAGUS



Fettuccine With Asparagus image

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

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

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

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

CREAMY ASPARAGUS-CHICKEN BOW-TIES



Creamy Asparagus-Chicken Bow-Ties image

Chive-and-onion cream cheese spread is the base for a tasty white sauce that coats pasta, chicken, mushrooms and asparagus.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

4 cups uncooked bow-tie (farfalle) pasta (8 oz)
8 oz fresh asparagus, cut into 1-inch pieces, or 1 box (9 oz) frozen asparagus cuts
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 container (8 oz) chive-and-onion cream cheese spread
1/4 cup grated Parmesan cheese
1/3 cup milk
1/2 lb deli rotisserie chicken (from 2- to 2 1/2-lb chicken), cut into bite-size strips (2 cups)
Additional grated Parmesan cheese, if desired

Steps:

  • Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
  • In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
  • Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.

Nutrition Facts : Calories 580, Carbohydrate 52 g, Cholesterol 120 mg, Fat 2, Fiber 5 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1/2 g

CHEESY ASPARAGUS PASTA



Cheesy Asparagus Pasta image

What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 8

4 tablespoons unsalted butter, room temperature, plus more for dishes
Kosher salt and freshly ground black pepper
1 pound short pasta, such as penne
1 bunch asparagus (about 1 pound), tips trimmed, stalks sliced into 1/2-inch pieces
2 cups whole milk
8 ounces cream cheese, cubed
8 ounces sharp cheddar, grated
4 ounces Gruyere, grated

Steps:

  • Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
  • Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
  • Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

FETTUCCINE WITH MUSHROOMS AND ASPARAGUS



Fettuccine with Mushrooms and Asparagus image

Provided by Michael Lomonaco

Categories     Cheese     Dairy     Mushroom     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     Asparagus     Spring     Noodle

Yield Serves 6 to 8 as an appetizer or 4 as a main course

Number Of Ingredients 13

Fine sea salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/4 cup red onion cut into small dice
1/4 teaspoon crushed red pepper flakes, plus more to taste
1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced
1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth
1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long
3/4 cup heavy cream
3 tablespoons pine nuts
1 pound dried fettuccine or pappardelle
2 tablespoons shredded basil
3 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

  • 1. Bring 6 quarts water to a boil in a large, heavy-bottomed pot over high heat, then add 2 tablespoons salt.
  • 2. While waiting for the water to boil, heat the oil in a sauté pan over medium heat. Add the onion and pepper flakes and sauté quickly to keep the ingredients from scorching. Add the mushrooms, season with salt and pepper, and sauté until the mushrooms darken slightly in color and are softened but still holding their shape, about 5 minutes. Add the broth and asparagus and cook, stirring gently, for 2 minutes. Stir in the cream, immediately reduce the heat to keep it from scorching, and cook for several minutes.
  • 3. Meanwhile, toast the pine nuts in a sauté pan over low heat, shaking the pan, just until they are warm and fragrant, about 2 minutes.
  • 4. Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes from the time the water returns to a boil (10 minutes if you are using pappardelle).
  • 5. Add the basil, butter, pine nuts, and cheese to the pan with the mushrooms and toss well.
  • 6. Reserve a cup or so of the pasta's cooking liquid, then drain the pasta and add it to the pan with the mushrooms, asparagus, and sauce. If the sauce seems too dry, stir in a few tablespoons of the reserved pasta water. Toss, taste, and adjust the seasoning with salt, pepper, and more pepper flakes if necessary.
  • 7. Present the pasta in a bowl and serve family style from the center of the table, or divide among individual plates.
  • Your Nightly Specials
  • Mushrooms: Instead of using the cremini, use 1 cup dried porcini mushrooms.
  • Dried Mushrooms: Dried mushrooms like porcini, morel, and chanterelle offer a quick way to add flavor to cooking and are especially useful in the off season or winter months. Always rinse dried mushrooms under cold running water to remove any lingering dirt and sand, then reconstitute them in hot water for 20 minutes, drain, and strain the liquid. Save the liquid for soups and sauces. Keeping a small packet of dried mushrooms, which costs just a few dollars, in your pantry will five earthy flavor on demand.
  • Use a spice grinder to grind dried porcini to a powder. This seasoning powder will very economically make a full pot of risotto taste like a much more costly version, something many restaurants do to make flavors pop. Add 1 tablespoon to the finished mushrooms for a powerful and full flavor at an economical price.
  • Porcini Mushrooms: Fresh porcini are among the most delicious of mushrooms. When they are available each fall, by all means use them, although they are expensive and need to be cooked as quickly as possible because they are highly perishable.
  • Add 1/2 cup of blanched and shocked fresh or frozen peas, spincach, and/or broccoli buds.
  • Toss some shredded, leftover roasted turkey or duck meat into the pan along with the cooked pasta.

ASPARAGUS CREAM PASTA



Asparagus cream pasta image

Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 40m

Number Of Ingredients 5

1 bunch asparagus
142ml tub double cream
2 garlic cloves , peeled, but left whole
50g parmesan , half grated, half shaved
250g tagliatelle

Steps:

  • To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
  • Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
  • Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.

Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium

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From bonappetit.com


CREAMY MUSHROOM ASPARAGUS PASTA RECIPE - MINIMALIST BAKER
2016-04-14 Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside.
From minimalistbaker.com


PROSCIUTTO WRAPPED ASPARAGUS - FAVORITE FAMILY RECIPES
2020-04-04 Instructions. Preheat oven to 450 degrees. Prepare a baking sheet by lining it with tin foil and spraying generously with cooking spray. Blanch the asparagus by dropping it into boiling water for 2 minutes. Then, remove from the boiling water and place it in an ice bath. Drain well and pat dry with a paper towel.
From favfamilyrecipes.com


SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
2013-04-12 Scale 1x 2x 3x Ingredients. 1 pound (16 ounces) whole grain pasta (conchiglie, orecchiette, shells, fusilli or linguine will work); 4 tablespoons olive oil, plus more for garnish; 5 shallots, quartered lengthwise and sliced very thin crosswise; 1 pound pencil-thin asparagus, woody ends snapped off, and cut in ½-inch slices on the bias; 2 garlic cloves, minced; 2 cups …
From cookieandkate.com


CREAMY SALMON AND ASPARAGUS PASTA • SALT & LAVENDER
2020-06-27 Add the asparagus to the skillet and cook for 2-3 minutes (3 minutes if it's on the thicker side or you like it softer). Stir in the garlic and cook for 30 seconds. Add the lemon juice + zest, cream, and parmesan to the pan. Give it a good stir then add the salmon back. Break it up into smaller pieces with your spoon.
From saltandlavender.com


CHICKEN ASPARAGUS PASTA (SO CREAMY!) - COOKING CLASSY
Instructions. In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken.
From cookingclassy.com


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