Fettucini with Roasted Asparagus and Lemon-Alfredo Sauce

We just recently finished our vegetables/healthy cooking block in school and one thing I learned (among many) is that there are thousands of ways to prepare vegetables. My favorite: roasted, on a bed of pasta, covered in a creamy sauce. The asparagus in this dish really packs a lot of flavor and the zest adds a refreshing quality.

For those health conscious people, roasting vegetables (generally with just a little olive oil, salt, and pepper) is a good way to bring out flavor without compromising your diet by adding extra carbs and fat. This recipe is less health conscious, however, and more of a splurge. To make it a little more healthy use whole wheat pasta, less cheese, and substitute a low-fat bechamel sauce for the cream.

Serves: 2


  • 4 ounces dried  fettuccine or  9-ounce fresh pasta.
  • 1 cup 1-inch pieces fresh asparagus
  • 2 Tablespoons olive oil
  • salt and pepper, to taste
  • 1 Tablespoon unsalted butter
  • 1/2 cup heavy cream
  • 1/4 cup grated pecorino romano cheese
  • 1/2 teaspoon lemon zest
  1. Bring a pot of salted water up to a boil. Add the pasta and cook accordingly.
  2. Toss the asparagus in the olive oil, salt, and pepper and place on a sheet pan in a preheated 400 degree oven. It won’t take long for the asparagus to roast (about 5-7 minutes).
  3. Place the butter in a saucepan over medium heat. Once it has melted, whisk in the cream. Allow the cream to come to a simmer and then take it off the heat and mix in the cheese.
  4. Once the pasta and asparagus are done cooking toss them into the cream sauce along with the lemon zest.
  5. Taste and adjust the seasonings as necessary.

*** If you allow your vegetables to soak in slightly cool water for about 20 minutes before preparing they will be crispier.


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