Fettuccine & Asparagus
Contributed by: Geraldine Watson
This is a beautiful spring recipe. It's VERY fast to make (8 minutes!); it looks lovely on the plate, so it's a good recipe to have on hand when company's coming. And even company who hate black olives have been known to come back for seconds!
- 1 lb. asparagus, trimmed and rinsed
- 3/4 lb fettuccine
- 2 cups low fat cottage cheese
- 3/4 cup grated parmesan
- 1/3 cup 2% milk
- 1 egg
- 1 1/2 tsp dried basil
- 1 1/2 tsp chopped parsley
- 1/2 cup sliced black olives
- 2 cloves garlic minced
- Salt and pepper to taste
Cut asparagus into 1 1/2 inch lengths.
Cook fettuccine in boiling salted water about 8 minutes (until al dente) adding asparagus for the last four minutes. Drain, return to pot and cover to keep warm.
Puree cottage cheese, 1/2 cup of parmesan, milk, egg, basil, parsley, salt, pepper and garlic in a food processor until smooth and creamy. Spoon over pasta and asparagus in pot and toss, over low heat, until well mixed. Place on serving platter and sprinkle with remaining parmesan and olives.
Serving Size: Makes 4 Servings