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Fettucine Con Aspergi E Ricotta Recipe

Yields1 ServingPrep Time15 minsCook Time25 minsTotal Time40 mins

Fettucine con Aspergi e Ricotta is a pasta dish made with fettucine noodles, asparagus, and ricotta cheese.

 ¾ pound tender young asparagus (or other spring vegetable or tasty frozen vegetable
 1 garlic clove, crushed with the flat blade of a knife
 3 tablespoons extra-virgin olive oil
 2 tablespoons minced fresh mint
 2 tablespoons minced fresh green wild fennel if available
 1 pound fettuccine
 to taste
 6 quarts water
 4 T fresh creamy ricotta or mild goat cheese (chevre)
 little freshly grated nutmeg if desired
 ground black pepper to taste
 ½ cup freshly grated young pecorino or Parmigiano cheese
1

Trim off the tough ends of the asparagus stalks and cut the tender parts into 2-inch lengths. In a saute' pan, gently stew the garlic clove and asparagus in the oil until the vegetables are tender but not brown-about 15 minutes. Stir in the mint and, if you can find it, the wild fennel. Set aside.

2

Meanwhile, cook the pasta in lightly salted water. While the pasta cooks, extract about ½ cup of the cooking liquid and mix it in a small saucepan with the ricotta. Set the saucepan over low heat and gently cream the ricotta with the cooking liquid. when the ricotta is warm, taste and add salt and a little pepper. If you don't have wild fennel, add grated nutmeg if you wish to the cheese sauce.

3

Drain the pasta and combine immediately with the cheese sauce, tossing to mix well. Arrange on a warm platter and pour the asparagus, garlic, and oil over the top. Sprinkle a few tablespoons of grated cheese over and serve immediately, passing the rest of the grated cheese at the table.

4

Nutritional Data, per portion

5

Calories 453 Carbohydrate 57g Saturated Fat 5g

6

Protein 19g Sodium 389mg Monounsaturated Fat 8g

7

Fat 17g Cholesterol 98mg