Fresh Asparagus Fettuccine Parmesan

Recipe Ingredients

8 oz	227g	Uncooked fettuccine
1 lb	454g / 16oz	Fresh asparagus
		= (or 1 [10-oz] package frozen cut
		Asparagus)
3 oz	85g	Neufchâtel cheese - softened
1/2 cup	118ml	Fat-free (skim) milk - plus
2 tablespoons	30ml	Fat-free (skim) milk
1 tablespoon	15ml	Lemon juice
1/4 cup	36g / 1.3oz	Grated Parmesan cheese - divided
1/4 teaspoon	1.3ml	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 NeufchEtel 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.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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