Fettucine with Peas, Asparagus, and Pancetta recipes

Fettucine with Peas, Asparagus, and Pancetta recipes
14 Ingredients
  • 12 ounces fettuccine or penne
  • 3 ounces pancetta or bacon, chopped
  • 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
  • 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
  • 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
  • 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
  • 2 garlic cloves, pressed
  • 1/2 cup finely grated Parmesan cheese plus additional for serving
  • 1/3 cup heavy whipping cream
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 1/4 cup chopped fresh Italian parsley, divided
  • 1/4 cup thinly sliced fresh basil, divided
Nutrition
723
36% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

43% 28

Saturated

46% 9

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

32% 95

Carbs (net)

- 80

Fiber

57% 14

Sugars

- 15

Sugars, added

- 0

Protein

52% 26

Cholesterol

14% 41

Sodium

7% 171

Calcium

14% 136

Magnesium

30% 126

Potassium

21% 1009

Iron

40% 7

Zinc

39% 4

Phosphorus

64% 451

Vitamin A

25% 227

Vitamin C

92% 83

Thiamin (B1)

63% 1

Riboflavin (B2)

39% 1

Niacin (B3)

44% 7

Vitamin B6

47% 1

Folate equivalent (total)

53% 211

Folate (food)

- 211

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

58% 9

Vitamin E

26% 4

Vitamin K

190% 228

Sugar alcohols

- 0

Water

- 318
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