Ingredients
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2
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2
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8
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2
-
1
-
1
-
-
1
-
1
-
1
-
-
-
-
-
Directions
Baked Pasta With Asparagus, Lemon, and Mascarpone, From the Best of Fine Cooking., Usually dinner is a joint affair … but because the Stanley Cup playoffs are on GO CANUCKS GO I was on my own. Granted it is a lot of prep but it was Friday night and I got an early start. If you do some of the prep ahead of time things will move a lot faster.Although it’s not a ‘low cal’ dish it was very “light” in flavor… a nice summer pasta! I expected to taste the lemon and fresh thyme more than I did so more could be added and it wouldn’t overwhelm and I added a tiny sprinkle of dry thyme too I was debating whether to make Giada DeLauentis’s Creamy Farfelle WIth Cremini, Asparagus and Walnuts or this one but I choose this recipe and threw in the mushrooms. I ended up just pan frying all the veggies in the big LeCrueset and carried on. We thought it was enough sauce but we’re ok with pasta dishes that aren’t smothered in sauce. Didn’t have pinenuts on hand so followed Giada’s recipe and used toasted walnuts instead. All in all it was very tasty and great with the Cuma Rose’ from Argentina., Usually dinner is a joint affair … but because the Stanley Cup playoffs are on GO CANUCKS GO I was on my own. Granted it is a lot of prep but it was Friday night and I got an early start. If you do some of the prep ahead of time things will move a lot faster.Although it’s not a ‘low cal’ dish it was very “light” in flavor… a nice summer pasta! I expected to taste the lemon and fresh thyme more than I did so more could be added and it wouldn’t overwhelm and I added a tiny sprinkle of dry thyme too I was debating whether to make Giada DeLauentis’s Creamy Farfelle WIth Cremini, Asparagus and Walnuts or this one but I choose this recipe and threw in the mushrooms. I ended up just pan frying all the veggies in the big LeCrueset and carried on. We thought it was enough sauce but we’re ok with pasta dishes that aren’t smothered in sauce. Didn’t have pinenuts on hand so followed Giada’s recipe and used toasted walnuts instead. All in all it was very tasty and great with the Cuma Rose’ from Argentina.
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Steps
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1
Done
|
Preheat the Oven to 450f. |
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2
Done
|
Spray a 9x13 Pan With Cooking Spray. |
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3
Done
|
Heat a Large Pot of Water to Boil. |
|
4
Done
|
Add Asparagus and Cook 2 Minutes, Remove With a Slotted Spoon and Run Under Cold Water to Stop Cooking Process, Drain Well. |
|
5
Done
|
Add Fettuccine to Boiling Water and Cook Until Al Dente, About 10 Minutes. |
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6
Done
|
While Fettuccine Is Cooking, Heat Oil in a Skillet, Add Scallions and Saute 1 Minute. |
|
7
Done
|
Add Asparagus, Saute 1 Minute. |
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8
Done
|
Remove from Heat and Add Half the Zest, Lemon Juice, Thyme, Salt, Pepper; Mix Well; Set Aside. |
|
9
Done
|
in a Saucepan Melt Butter, Add Flour and Mix Well. |
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10
Done
|
Whisk in Milk and Stir Until Boiling, Lower Heat and Cook Until Thickened. |
