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Dearborn Market

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Dearborn Market
2170 Route 35
NJ, 07733
(732) 264 - 0256
8.00 A.M. – 8.00 P.M Daily
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Build a Shopping Listat Dearborn Market

Dearborn Market

You've selected Build a Shopping List
Dearborn Market
2170 Route 35
NJ, 07733
(732) 264 - 0256
8.00 A.M. – 8.00 P.M Daily
Fettuccine%20Alfredo%20Mascarpone%20Asparagus-Ronzoni-031_600x405.jpg
Fettuccine%20Alfredo%20Mascarpone%20Asparagus-Ronzoni-031_600x405.jpg
Fettuccine Alfredo Mascarpone Asparagus
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Recipe - Dearborn Market
Fettuccine%20Alfredo%20Mascarpone%20Asparagus-Ronzoni-031_600x405.jpg
Fettuccine Alfredo Mascarpone Asparagus
Prep Time15 Minutes
Servings4
Cook Time20 Minutes
svg/info/recipe-calories Created with Sketch. 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.

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

Nutrition Facts

Per 1/4 recipe

Calories 880

Fat 44g

Saturated Fat 26g

Cholesterol 140mg

Sodium 640mg

Carbohydrate 95g

Fiber 5g

Sugars 6g

Protein 14g

15 minutes
Prep Time
20 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
880
Calories

Shop Ingredients

Makes 4 servings
1 pkg (16 oz) Ronzoni® Fettuccine
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Ronzoni Lasagna, 454 Gram
$2.79
$0.01/g
1/2 lb asparagus, trimmed and cut into 2-inch pieces
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Asparagus Bundle, 1 Pound
$2.99 avg/ea
$2.99/lb
2 tbsp butter
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Kerrygold Butter Sticks - Salted, 8 Ounce
$3.49
$0.44/oz
1 shallot, finely chopped
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Fresh Shallots, 1 ct, 6 Ounce
$1.99 avg/ea
$0.33/oz
2 cloves garlic, minced
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Garlic 5 ct, 5 Each
$2.49
$0.50 each
3/4 cup 35% heavy cream
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Farmland Dairies Heavy Cream - Pint, 16 Fluid Ounce
$3.59
$0.22/fl oz
1 cup mascarpone cheese
Not Available
1/2 tsp salt
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Lawry's Seasoned Salt, 8 Ounce
$2.99
$0.37/oz
1/2 tsp pepper
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McCormick Black Pepper Grinder, 1 Ounce
$2.69
$2.69/oz
1/2 cup Parmesan cheese, grated
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Horizon Organic Jumbo Eggs, 1 Each
$5.99
2 tbsp fresh chives, finely chopped
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Goodness Gardens Chives - Singles, 0.25 Ounce
$0.99
$3.96/oz
2 tbsp fresh parsley, finely chopped
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Parsley Organically Grown - Curly, 1 Each
$0.99

Nutritional Information

Nutrition Facts

Per 1/4 recipe

Calories 880

Fat 44g

Saturated Fat 26g

Cholesterol 140mg

Sodium 640mg

Carbohydrate 95g

Fiber 5g

Sugars 6g

Protein 14g

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.

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.