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
802
40% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

57% 37

Saturated

70% 14

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

32% 95

Carbs (net)

- 81

Fiber

57% 14

Sugars

- 16

Sugars, added

- 0

Protein

54% 27

Cholesterol

25% 74

Sodium

7% 177

Calcium

48% 478

Magnesium

30% 125

Potassium

22% 1034

Iron

40% 7

Zinc

38% 4

Phosphorus

63% 438

Vitamin A

16% 145

Vitamin C

92% 83

Thiamin (B1)

62% 1

Riboflavin (B2)

38% 0

Niacin (B3)

43% 7

Vitamin B6

46% 1

Folate equivalent (total)

53% 210

Folate (food)

- 210

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

1% 0

Vitamin E

24% 4

Vitamin K

189% 227
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