Fettuccini and Asparagus With Light Alfredo
Serves 4 to 6
To make this dish fully vegetarian, substitute vegetable broth for the chicken broth.
You may not need the pasta cooking liquid to thin this creamy sauce, but you might want to toss some of it with the leftovers before storing them in the fridge.
12 ounces fettuccini (whole grain or white, your choice)
1 bunch asparagus, snapped, cut into 1-inch lengths, and sliced
2 tablespoons olive oil, plus a little extra
3 large garlic cloves
3 tablespoons flour
1/2 cup dry white wine
1 cup each: chicken broth and evaporated milk
1/2 cup grated Parmesan cheese, plus extra for topping
Ground black or white pepper
Bring 2 quarts of salted water to boil in a large soup kettle. Using back-of-the-box times as a guide, add fettuccini and cook, partially covered and stirring frequently at first to prevent sticking, until just tender. Add asparagus to the boiling pasta the last 5 minutes of cooking. Reserving 1 cup of pasta water, drain fettuccini and return it to the pot.
Meanwhile, heat oil and garlic in a large skillet over medium-high heat until garlic is fragrant and golden. Whisk in flour and then wine and chicken broth; bring to a simmer and cook until thickened to sauce consistency that is neither too gloppy nor too thin. Whisk in milk and cheese, seasoning to taste with salt and pepper; simmer to blend flavors, a couple of minutes longer. Add sauce to drained pasta; toss to coat. If necessary add pasta cooking liquid to further moisten. Serve, sprinkling each portion with extra cheese.