Asparagus and Breadcrumbs Fettuccine
Fresh and zesty Asparagus and Breadcrumbs Fettuccine tossed with tender asparagus and crispy flavored breadcrumbs. Very tasty and spring-like.
Ingredients
- 1 lb fettuccine (450g)
- ¼ cup extra virgin olive oil (60ml)
- 4 cloves garlic (minced)
- 1 lb asparagus (trimmed and cut into 2 inch pieces) (450g)
- Salt and freshly ground pepper to taste
- ¼ cup lemon juice (60ml)
- Lemon zest from 1 lemon
- ½ cup parsley (chopped) (20g)
Flavored Breadcrumbs
- 3 slices day old bread (finely cubed)
- ½ tsp Italian seasoning
- Salt and pepper to taste
- 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.
Nutrition
Calories: 600kcal
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