This, to me, is the perfect summer pasta. Light flavours, a light sauce & it features my favourite side dish – asparagus! I added crumbled turkey bacon to mine along with lots of pepper. Enjoy!
1/2 pound uncooked fettucine
2 tsp salted butter
2 tsp olive oil
1 pound uncooked asparagus, cut into 1-inch pieces
1/2 tsp table salt
1/4 tsp black pepper
1 large egg
1 cup fat-free half-and-half
1 tsp cornstarch, mixed with 1 tablespoon water
1/4 cup parsley, fresh, chopped
2 tbsp grated Parmesan cheese
1 tbsp lemon zest
2 tbsp fresh lemon juice
Cook pasta according to package directions; drain and keep hot. Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.
In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving.
Source: Weight Watchers