Stashcook: Meal Planner & Recipe Keeper

Lemon Garlic Fettuccine with Roasted Asparagus and Cherry Tomatoes Recipe

Name: Lemon Garlic Fettuccine with Roasted Asparagus and Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 bunch asparagus; 200 g cherry tomatoes; 5 tbsp extra virgin olive oil; 3 cloves garlic; 300 g fettuccine pasta; 1 large lemon; 100 ml heavy whipping cream; 65 g grated Parmesan cheese; 1/4 tsp crushed red pepper; 1/2 tsp black pepper; 1 tsp salt; 1 small pkg fresh basil

Stashcook

This pasta dish is full of flavor! We cook fettuccine and mix it with a creamy lemon sauce. Then we add roasted asparagus and cherry tomatoes. It's a yummy meal that's not too hard to make.

Ingredients

1 bunch asparagus

200 g cherry tomatoes

5 tbsp extra virgin olive oil

3 cloves garlic

300 g fettuccine pasta

1 large lemon

100 ml heavy whipping cream

65 g grated Parmesan cheese

1/4 tsp crushed red pepper

1/2 tsp black pepper

1 tsp salt

1 small pkg fresh basil

Method

Preheat oven to 400°F (205°C).

Wash and dry the fresh produce.

Trim the woody ends from the asparagus and cut into 2-inch pieces. Place on a baking sheet.

Cut the cherry tomatoes in half and add to the baking sheet with the asparagus.

Drizzle the vegetables with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 15 minutes, or until tender and slightly caramelized.

Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Peel and mince the garlic. In a small bowl, combine the minced garlic with 3 tablespoons of olive oil, and set aside.

Zest the lemon and squeeze its juice into a separate bowl. Add the heavy whipping cream, half of the lemon zest, crushed red pepper, and a pinch of salt; whisk to combine.

Grate the Parmesan cheese and add it to the lemon cream mixture; stir until smooth.

Drain the pasta and return it to the pot over low heat. Pour in the lemon cream mixture and half of the reserved pasta water. Stir gently until the sauce thickens and coats the pasta, about 2-3 minutes. If the sauce is too thick, add more pasta water as needed.

Pick the basil leaves off the stems, roll them up, and thinly slice them into ribbons.

Remove the roasted vegetables from the oven and toss them with the pasta.

Serve the pasta with the roasted vegetables on top. Garnish with the remaining lemon zest, basil ribbons, and additional black pepper to taste.

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