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Spring Fettuccine Asparagus

Spring Fettuccine Asparagus

  • Author: Jonathan
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Plant-Based

Description

This Spring Fettuccine Asparagus recipe combines tender asparagus, crispy smoked turkey bacon, and creamy plant-based cheese for a fresh, light, and satisfying meal perfect for celebrating the flavors of spring. Ready in under 30 minutes, it offers a delightful balance of textures and tastes that make it ideal for weeknight dinners or serving guests.

Ingredients

Vegetables & Herbs

  • Fresh asparagus – 1 bunch, trimmed and cut into bite-sized pieces
  • Garlic cloves (natural) – 2, minced
  • Chopped fresh parsley – 2 tbsp
  • Lemon zest and juice – 1 lemon

Pasta & Proteins

  • Fettuccine pasta – 8 oz
  • Smoked turkey bacon – 4 strips, chopped

Dairy & Sauces

  • Plant-based cheese – 1 cup, shredded or sliced
  • Vegetarian Worcestershire sauce (natural) – 1 tsp

Oils & Seasonings

  • Olive oil (natural) – 2 tbsp
  • Salt – to taste
  • Black pepper – to taste

Instructions

  1. Prepare the Asparagus: Trim the tough ends from the asparagus and cut the stalks into bite-sized pieces. Blanch them in salted boiling water for 1-2 minutes to retain bright color and crisp texture, then drain.
  2. Cook the Pasta: While blanching the asparagus, cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
  3. Sauté the Smoked Turkey Bacon: Heat olive oil (natural) in a large skillet over medium heat. Add the chopped smoked turkey bacon and cook until crispy and golden, rendering flavorful fat.
  4. Add Garlic and Asparagus: Stir minced garlic into the bacon fat and cook for about 1 minute until aromatic. Add the blanched asparagus pieces and sauté until tender yet crisp, about 2-3 minutes.
  5. Combine Pasta and Cheese: Remove the skillet from heat. Add the drained fettuccine to the skillet, then mix in the plant-based cheese, lemon zest, and a splash of lemon juice. Toss gently to create a creamy coating over the pasta and veggies.
  6. Final Seasoning: Pour in vegetarian Worcestershire sauce (natural), then season with salt and black pepper to taste. Toss everything gently to combine and warm through, allowing the plant-based cheese to melt and coat the dish evenly.

Notes

  • Use fresh asparagus and herbs for the best flavor and texture.
  • Reserve some pasta water before draining to loosen the sauce if needed.
  • Add plant-based cheese off heat to keep it creamy and avoid separation.
  • Toast garlic gently to avoid bitterness while developing aroma.
  • Do not overcook asparagus to maintain its satisfying crunch.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Spring Seasonal

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 500mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 10mg

Keywords: spring pasta, asparagus pasta, plant-based cheese, smoked turkey bacon, quick dinner, fresh asparagus, fettuccine recipe

Find it online: https://familycookspot.com/spring-fettuccine-asparagus/