Asparagus and Breadcrumbs Fettuccine

Please sharePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponShare on TumblrEmail this to someone

Asparagus and Breadcrumbs Fettuccine

Spring has finally arrived in Minnesota! It is a little late this year but I am so glad it is here. The past few days have just been glorious with bright sunshine and warm temperatures. The birds are chirping and I can already see little buds appearing on the trees. At the grocery stores, the produce section is getting more and more exciting. There is an abundance of asparagus, one of the first signs of spring.

Asparagus is one of my favorite spring vegetables. I like to use them in stir fries as they cook very easily. Two to three minutes in a hot pan is all it takes for them to cook up crisp and green. There is no need for pre-blanching. They are also wonderful tossed with pasta and noodles to provide a contrast of textures.

Asparagus and Breadcrumbs Fettuccine

Recently, Ro-Ri San bought me a copy of Italian Country Cook by Loukie Werle. This gorgeous cookbook has many delicious recipes which I hope to try in the days ahead. One that caught my eye was Bavette with asparagus and breadcrumbs. It is a simple recipe with just a few ingredients. I was excited to give it a try.

I used fettuccine in place of bavette, a flat spaghetti like pasta with a convex shape. I toasted and flavored the breadcrumbs with some Italian seasoning. I also added some lemon zest to give it an even zestier flavor. It was totally delicious and so very satisfying! I was pleasantly surprised that the guys enjoyed it as well even though there was no meat in the dish. I am definitely going to make this again and again. I hope you will give it a try. You will not be disappointed.

Asparagus and Breadcrumbs Fettuccine

This Asparagus and Breadcrumbs Fettuccine recipe was adapted from the cookbook, Italian Country Cook by Loukie Werle.

Asparagus and Breadcrumbs Fettuccine

Prep Time: 15 minutes

Cook Time: 21 minutes

Yield: 4 servings

Asparagus and Breadcrumbs Fettuccine

Ingredients

  • 1 lb (450g) fettuccine
  • ¼ cup (60ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into 2 inch pieces
  • Salt and freshly ground pepper
  • ¼ cup (60ml) lemon juice
  • Lemon zest from 1 lemon
  • ½ cup (20g) parsley, chopped
  • Flavored Breadcrumbs
  • 3 slices of day old bread, finely cubed
  • ½ tsp Italian seasoning
  • Salt and pepper
  • 2 tbsp extra virgin olive oil

Instructions

Combine cubed bread, Italian seasoning, salt, pepper, and extra virgin olive oil in a large bowl. Toss to combine. Transfer to a baking pan. Bake at 350°F (180°C) for about 10 minutes or until breadcrumbs are crisp and golden.

Boil fettuccine in lightly salted water until al dente, about 11 to 13 minutes or according to packaging instructions.

In a large pan, heat olive oil. Cook garlic for one minute over medium heat. Add asparagus and continue to cook for about 3 minutes.

Drain pasta, reserving ½ cup (120ml) liquid. Add pasta, salt, pepper, lemon juice, and reserved liquid to the pan. Toss to coat pasta with sauce.

Stir in lemon zest and parsley. Turn off heat.

Dish onto plates. Sprinkle with breadcrumbs and serve immediately.

http://www.rotinrice.com/2013/04/asparagus-and-breadcrumbs-fettuccine/

I did shave some parmesan over the pasta. Made it even more yummy!

Asparagus and Breadcrumbs Fettuccine

Enjoy…..and have a wonderful day! 8-)

Biren

Please sharePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponShare on TumblrEmail this to someone

15 Responses

  1. Nasifriet says:

    Love the colour combo. I’m glad you added lemon zest in the recipe. This is definitely one delicious vegetarian meal. By adding meat would only spoil the taste :-D

    We started Spring a week or two ago. Our magnolia tree blossomed and is slowly dying (browning) :-( Now that the weather is starting to get “warmer”, the grass is growing like there’s no tomorrow. Yikes! It’s gardening time!

    • Biren says:

      The boys would not complain if I added some meat but I decided to leave it vegetarian this time. It is so light and fresh with the lemon juice and zest.

      I am sorry to hear your magnolia tree is dying. That is such a pity!

  2. Beste says:

    It has all the right ingredients for an awesome pasta.

  3. Haruna says:

    I love the “lightness” of this pasta dish. YUM!

  4. Wow this looks like the perfect spring pasta recipe! I’ve been craving fettuccine but I didn’t want to bother with a heavy creamy dish when I’m trying to eat lighter. Thanks for posting!

    • Biren says:

      Thanks for visiting and commenting, Hannah! I seldom use cream with my pasta as I prefer a lighter sauce. Glad to hear you like it too! :)

  5. The Yum List says:

    Ooh, great pics! I just found a place nearby that makes fresh pasta everyday. This looks like the perfect recipe to try it with. :-)

  6. Ramona says:

    Fantastic pasta.. love the crunch from the breadcrumbs. :)

    • Biren says:

      Thanks Ramona! The breadcrumbs provided a nice contrast of textures and another layer of flavor. It was yummy!

  7. Blackswan says:

    Wow, awesome sharing & love those colours! It’s good to be back blog-hopping after a month’s absence! Hope u’re well, Biren!

  8. Dongxing says:

    I made this for lunch for myself on Saturday, with some very tired looking asparagus and two rashers of streaky bacon. It was delicious. I especially like the crunchy breadcrumbs and the lightness of the whole dish, not to mention how quick it was to make it.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>