Lemon Ricotta Fettuccine

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 8 ounces ricotta cheese
• 1/2 cup light cream
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon pepper
• 1 tablespoon salt
• 8 ounces fettuccine (fresh)
• 8 ounces fresh asparagus, chopped into 1 inch pieces
• 2 tablespoons chives, finely chopped

Recipe

• 1 melt butter over medium heat and cook garlic and shallot for 3 min or until softened.
• 2 add ricotta cheese and cream and stir until combined.
• 3 add lemon zest, juice and pepper and cook stirring until hot about 5 minutes.
• 4 meanwhile in large pot of boiling water add salt and pasta and cook for 3 minutes.
• 5 add asparagus and cook for two more minutes or until pasta is al dente and asparagus is tender crisp.
• 6 drain, reserve 1 cup of the pasta water and return pasta to pot.
• 7 add cheese mixture and toss to coat.
• 8 add some of the pasta water to moisten if needed.
• 9 add chives and toss to combine.