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    Fettuccine Alfredo with Mascarpone and AsparagusFettuccine Alfredo with Mascarpone and Asparagus

    Fettuccine Alfredo with Mascarpone and Asparagus

    With the addition of mascarpone cheese, this indulgent fettuccine Alfredo is velvety rich – and deliciously decadent.
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    Recipe - Dearborn Market
    FettuccineAlfredowithMascarponeandAsparagus.jpg
    Fettuccine Alfredo with Mascarpone and Asparagus
    Prep Time15 Minutes
    Servings4
    Cook Time20 Minutes
    Calories880
    Ingredients
    1 pkg (16 oz) Ronzoni® Fettuccine
    1/2 lb asparagus, trimmed and cut into 2-inch pieces
    2 tbsp butter
    1 shallot, finely chopped
    2 cloves garlic, minced
    3/4 cup 35% heavy cream
    1 cup mascarpone cheese
    1/2 tsp salt
    1/2 tsp pepper
    1/2 cup Parmesan cheese, grated
    2 tbsp fresh chives, finely chopped
    2 tbsp fresh parsley, finely chopped
    Directions

    1. Cook pasta according to package directions, adding asparagus in the last 3 minutes of cooking. Drain, reserving 1/4 cup cooking liquid.

     

    2. Meanwhile, melt butter in large skillet set over medium heat; cook shallot and garlic for 1 to 2 minutes or until softened. Stir in cream; bring to boil. Cook for 3 to 5 minutes or until slightly thickened.

     

    3. Reduced heat to medium-low. Whisk in mascarpone cheese until smooth and sauce is thickened. Season with salt and pepper. 3.

     

    4. Toss together sauce, pasta and asparagus, reserved cooking liquid and Parmesan for 1 to 2 minutes or until pasta is well coated. Stir in chives and parsley.

     

    Tip: Substitute cream cheese for mascarpone cheese if desired.

     

    Nutritional Information

    • 44 g Fat
    • 26 g Saturated Fat
    • 140 mg Cholesterol
    • 640 mg Sodium
    • 95 g Carbohydrate
    • 640 mg Sodium
    • 95 g Carbohydrate
    • 5 g Fiber
    • 6 g Sugars
    • 14 g Protein

    15 minutes
    Prep Time
    20 minutes
    Cook Time
    4
    Servings
    880
    Calories

    Directions

    1. Cook pasta according to package directions, adding asparagus in the last 3 minutes of cooking. Drain, reserving 1/4 cup cooking liquid.

     

    2. Meanwhile, melt butter in large skillet set over medium heat; cook shallot and garlic for 1 to 2 minutes or until softened. Stir in cream; bring to boil. Cook for 3 to 5 minutes or until slightly thickened.

     

    3. Reduced heat to medium-low. Whisk in mascarpone cheese until smooth and sauce is thickened. Season with salt and pepper. 3.

     

    4. Toss together sauce, pasta and asparagus, reserved cooking liquid and Parmesan for 1 to 2 minutes or until pasta is well coated. Stir in chives and parsley.

     

    Tip: Substitute cream cheese for mascarpone cheese if desired.