Fettuccine-and-Asparagus al Burro recipes

Fettuccine-and-Asparagus al Burro recipes
11 Ingredients
  • 1 pound fresh thin asparagus
  • 4 to 6 oz. thick pancetta slices, diced
  • 1 (9-oz.) package refrigerated fettuccine
  • 2 tablespoons butter, at room temperature
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup freshly shredded Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • freshly ground pepper
  • parmesan cheese
Nutrition
554
28% daily value
4 servings
                                       
                                           
     

Fat

56% 36

Saturated

64% 13

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

14% 41

Carbs (net)

- 38

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

36% 18

Cholesterol

33% 100

Sodium

20% 492

Calcium

14% 142

Magnesium

14% 56

Potassium

13% 449

Iron

28% 5

Zinc

16% 2

Phosphorus

41% 285

Vitamin A

17% 150

Vitamin C

15% 9

Thiamin (B1)

48% 1

Riboflavin (B2)

32% 1

Niacin (B3)

24% 5

Vitamin B6

13% 0

Folate equivalent (total)

62% 247

Folate (food)

- 80

Folic acid

- 98

Vitamin B12

9% 1

Vitamin D

0% 0

Vitamin E

16% 3

Vitamin K

109% 87
Comments
 
×