Recipe: Fettuccine with Asparagus and Ginger Cream Sauce (using yogurt) (blender or food
Main Dishes - Pasta, SaucesFETTUCCINE WITH ASPARAGUS AND GINGER CREAM SAUCE
3 quarts water
16 ounces fresh asparagus
1 to 2 tablespoons olive oil
3 large shallots, minced
2 tablespoons coarsely grated ginger
6 ounces fettuccine, uncooked
FOR THE SAUCE:
3/4 cup low-fat ricotta cheese
3/4 cup plain low- or non-fat yogurt
1/4 cup grated Parmigiano-Reggiano (for serving)
Freshly ground black pepper (to taste)
Boil 3 quarts water for fettucine in covered pot.
Wash and trim asparagus, breaking off tough stem end at point where it bends easily. Cut asparagus on diagonal, starting just below tips, into 1/2-inch pieces.
Heat oil in skillet large enough to hold asparagus. Add shallots, ginger and asparagus and saute for about 10 minutes until asparagus are tender.
Meanwhile, cook fettuccine in boiling water until al dente, about 6 to 8 minutes.
In food processor or blender, thoroughly blend ricotta with yogurt.
When asparagus is cooked, remove from heat and stir in yogurt mixture.
Drain fettuccine; top with asparagus mixture and sprinkle with grated cheese. Pepper to taste.
Makes 2 servings
From: the Pittsburgh Post-Gazette, March 16, 2006
Adapted from source: 20 Minute Menus by Marian Burros
3 quarts water
16 ounces fresh asparagus
1 to 2 tablespoons olive oil
3 large shallots, minced
2 tablespoons coarsely grated ginger
6 ounces fettuccine, uncooked
FOR THE SAUCE:
3/4 cup low-fat ricotta cheese
3/4 cup plain low- or non-fat yogurt
1/4 cup grated Parmigiano-Reggiano (for serving)
Freshly ground black pepper (to taste)
Boil 3 quarts water for fettucine in covered pot.
Wash and trim asparagus, breaking off tough stem end at point where it bends easily. Cut asparagus on diagonal, starting just below tips, into 1/2-inch pieces.
Heat oil in skillet large enough to hold asparagus. Add shallots, ginger and asparagus and saute for about 10 minutes until asparagus are tender.
Meanwhile, cook fettuccine in boiling water until al dente, about 6 to 8 minutes.
In food processor or blender, thoroughly blend ricotta with yogurt.
When asparagus is cooked, remove from heat and stir in yogurt mixture.
Drain fettuccine; top with asparagus mixture and sprinkle with grated cheese. Pepper to taste.
Makes 2 servings
From: the Pittsburgh Post-Gazette, March 16, 2006
Adapted from source: 20 Minute Menus by Marian Burros
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