Fettuccine With Asparagus
Updated April 30, 2024
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6fresh asparagus spears, about ½ pound
- 10ounces fresh fettuccine or ¾ pound dried fettuccine
- 2tablespoons butter
- ⅛teaspoon freshly grated nutmeg
- 2tablespoons finely chopped fresh basil or parsley
- ½cup freshly grated Parmesan cheese
- Freshly ground pepper and salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
341 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 361 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to boil.
- Step 2
Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1½ cups. Rinse well and drain.
- Step 3
Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
- Step 4
Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2½ minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
- Step 5
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.
Private Notes
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Cooking Notes
Laurie
Rather than cooking the asparagus first, I add it to the pasta water for the last 2-3 minutes (depending on your asparagus) of pasta cooking time. Drain together in the same colander. Return to the pot with the reserved pasta water, and season.
sallyb
I make this a lot in the spring, usually with a half cup of petite peas to add sweetness.
Hermey
This is a keeper. Added white wine and chicken stock to pot, probably a quarter cup each, a third tablespoon of butter, and a full cup of the pasta water. Then reduced over low flame until it was just silky. Then the asparagus to reheat, then the fettuccini to toss. Fettuccini soaked up everything and was deliciously flapped.
Ron
I like the idea of adding some peas to add sweetness and lemon zest and/or red chili flakes to add zip to the rather bland sauce
Marjorie
I season and roast the asparagus in the oven at 424° with a light drizzle of oil. I take them out while they are still crisp and squeeze a little lemon juice on them. Then I toss them with the pasta and other ingredients I use less butter). I think that it has much more flavor.
M Krosse
use half the asparagus to make asparagus pesto (see Bittman's NYT recipe); mix it into the fettucine; then add the 1" asparagus pieces
Alexandra
I think the only reason to cook the asparagus first is so you then cook the pasta in that water, which is infused with a little asparagus flavor and perhaps some nutrients as well. If you can't tell the difference, your way is certainly easier!
Charles Hinton
I would suggest adding a bit of red onion to the asparagus and to sauté them in olive oil rather than boiling in water.
Jacqueline
I used a package of Trader Joe's Lemon Pepper Pappardelle instead of the fettucine, leaving the asparagus a little longer to hold up to the wider noodles. Wonderful!
Ellen
I've made this once and really liked it but used penne Because no fresh pasta. To save time, I throw the asparagus in during the last two minutes of pasta cooking and drain it all together. This way it all stays hot. Next time I might Saute some pancetta and mushrooms. Or add some grated lemon zest and capers. Very adaptable to what you have. A good basic recipe.
gjones
Cooked asparagus and pasta per recipe, but made a sauce of sautéed minced shallot and garlic and butter. Added white wine and cooked it down some then added frozen peas until warmed. When pasta was done added it to the sauce and grated Parmesan into it. The peas and asparagus paired well with the garlic and shallot.
Linda
I love this recipe. I like to sprinkle freshly grated lemon zest over the top before serving.
Annie
I like to add a bit of sweet red chopped onion to this ... bonus of added flavor. Delish!
Corlan Johnson
I’ve been making this for years...adding lemon juice, zest and toasted pine nuts.
beth
Lemon zest makes a tremendous difference!
Wallatom
This is a very nice light, fresh, springtime dish highlighting the fresh asparagus of the season. The lemon zest brightens the dish nicely, and the nutmeg adds an earthy note. Scaling down the recipe for two, we cut back the pasta portion, but kept the asparagus and other ingredients unchanged to keep the dish saucy. This is a keeper for the season.
janice
Just as expected, only OK. Of course the basic ingredients are wonderful. I made exactly per recipe and it was rather dry. I will try again with closer to a cup of pasta water, more nutmeg, more basil.
Jade
White wine ; broth ; pancetta
jjjm
This is a good base method to riff on. Best to make it saucier by swirling olive oil with the butter, adding some pasta water before the pasta. Lemon juice or zest and parm in the sauce is nice. Love the idea to add fresh peas as well
ar
It’s ok. A bit dry and lacking in flavor.
Wallatom
Needs liquid! Add 1 cup pasta water, 4 Tbsp butter, add 1/2 cup Parmesan to hot pasta sauce. Mix & then sprinkle with Parmesan cheese to taste. We added bacon for protein.
Laura
I had some asparagus on hand so tried this with ingredients I had. Used a whole grain penne pasta. Threw in some freshly grated Parmesan at the same time I added the asparagus to the pasta and let it get melty with the pasta water. Added some cracked black pepper at the end. Skipped the basil. Scaled the recipe down for just me and it was a great meal that came together in about 1/2 hour.
Mel
Who cuts off asparagus with a knife since it breaks naturally
Richard X
I do! I use a knife, especially when the stalks are meant to be cut on the bias into 1" lengths. If not cutting into small pieces, I use a knife to cut away only the toughest end. I then peel the lower stalk, leaving the tender bit.
Laurie
Alfredo? Hmm.. not so much. More like Asparagus with Parmesan and pasta. There’s no Alfredo, but also no substitute flavors like lemon or garlic. No reason to make this again when so many better ways to make pasta and asparagus exist. (And I won’t do the classic NYT cooking review and tell you all of them now.)
Richard X
I will make this again and again. This dish showcases fresh asparagus with no "substitute flavors" to mute the taste of asparagus paired with pasta and Parmesan. At other times of the year, I might be tempted to add lemon or garlic (or both), but when asparagus comes from the garden or the farmers market in spring, it really shines on its own. As for Alfredo: never!
Kathryne
Cooked the fettuccine and asparagus together, timng them to finish at the same time. I added a bit of extra of the pasta water and topped with 4 tablespoons of cream. Next time, I'll double the asparagus, especially if it's thin.
Scott
very tasty with some modifications: -sauteed butter/olive oil and added 1.5 lb peeled shrimp after sauteing 1 diced shallot and 4-5 diced cloves of garlic. -added juice of 1/2 lemon after shrimp was cooked in saute pan with shallot/garlic -used the nutmeg per recipe -used thick asparagus julienned at 3/4" -added heavy cream into shrimp/shallot-garlic-lemon mixture and some of the pasta water to loosen -topped with shredded basil and wide shaved parmesan -toasted pine nuts would be good next time
Lars in Camargue
A lovely recipe especially as it is full asparagus season in our area right now. I actually added cherry tomatoes that I cooked at a low temperature in the oven rolled in olive oil, salt and black pepper and, a few pinches of sugar.
Judy Aust
Great. So simple, such a great way to showcase fresh Spring asparagus. I added shrimp and amplified the black pepper. It could not have been better.
beth
REALLY agree with the suggestion to add Bittman’s asparagus pesto (also on NYT cooking). I made a half recipe with the remaining asparagus and made more noodles (~1.5); perfect ratios!
pasra with asparagus
Roast asparagus, add garlic
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