| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Cheese/eggs, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Asparagus, fresh |
| 2 | T | Chives, chopped fresh |
| 1 | lb | Fettuccine |
| Pepper freshly ground | ||
| 1/4 | lb | Goat cheese |
| 2 | T | Butter |
INSTRUCTIONS
Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch. 2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 18.8mg
Sodium: 318.9mg
Potassium: 264.9mg
Carbohydrates: 44.9g
Fiber: 2.3g
Sugar: <1g
Protein: 11.9g