 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
it's healthy and yummo donated by weight watchers :) Ingredients:
1/2 lb whole wheat fettuccine |
2 teaspoons butter |
2 teaspoons olive oil |
1 lb asparagus, cut into 1-inch pieces |
1/2 teaspoon table salt |
1/4 teaspoon black pepper |
1 egg |
1 cup fat-free half-and-half |
1 teaspoon cornstarch, mixed with 1 tablespoon water |
1/4 cup parsley, fresh, chopped |
2 tablespoons parmesan cheese |
1 tablespoon lemon zest |
2 tablespoons fresh lemon juice |
Directions:
1. Cook pasta according to package directions; drain and keep hot.
2. 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.
3. 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.
|
|