Fresh Asparagus Fettuccine Parmesan from Healthy Diabetic Recipes

Fresh Asparagus Fettuccine Parmesan Recipe

Recipe Ingredients:

8 oz uncooked fettuccine
1 lb fresh asparagus
= (or 1 [10-oz] package frozen cut
asparagus)
3 oz Neufchâtel cheese, softened
1/2 cup fat-free (skim) milk, plus
2 tbsp fat-free (skim) milk
1 tbsp lemon juice
1/4 cup grated Parmesan cheese, divided
1/4 tsp salt
Freshly-ground black pepper, to taste

Recipe Instructions:

Cook noodles according to package directions, omitting salt. Drain; set aside.

Meanwhile, bring 1/2 cup water to a boil over high heat in large nonstick skillet. Add asparagus. Return to a boil. Reduce heat to low; simmer, covered, 4 minutes or until crisp-tender. Drain. Rinse under cold water; drain.

Place Neufchâtel cheese, milk and lemon juice in food processor or blender; process until smooth.

Combine pasta, asparagus and cream cheese mixture; return to skillet. Add 3 tablespoons Parmesan cheese and salt; blend. Place in serving dishes; sprinkle with remaining Parmesan cheese and pepper.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 2 Vegetable, 1 1/2 Fat.

Nutrition Facts: Calories 287; Calories from Fat 26%; Total Fat 9g; Saturated Fat 4g; Protein 16g; Carbohydrates 40g; Cholesterol 76mg; Sodium 421mg; Dietary Fiber 1g.

Comments: Perk up the traditional fettuccine alfredo with the delicate flavor of fresh asparagus and a splash of lemon. No one will ever guess this sensational dish is low-fat!

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-09-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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