Lemony fettuccine with asparagus


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Cooking time: 8 minutes

It sounds fancy, but this quick spring toss is incredibly simple to make. In the time it takes to boil the pasta, you can prep the rest of the ingredients.


  • 450-g pkg fettuccine or linguine pasta

  • 2 lemons

  • 1 cup shredded basil

  • 2/3 cup oil-packed sun-dried tomatoes, coarsely chopped

  • 2 bunches asparagus

  • 140-g log goat cheese

  • 1 cup grated parmesan

  • pinch salt, optional

  • pinch pepper, optional


  • Fill a large saucepan with water and bring to a boil over high heat. Add pasta and cook, following package directions, until al dente, 8 to 10 min.

  • Meanwhile, finely grate peel from lemons. Prepare basil and tomatoes. Snap tough ends from asparagus, then cut into 2-in. (5-cm) pieces. Add to boiling pasta for the last 2 min of cooking. Remove ½ cup (125 mL) of pasta water and save. Drain pasta and asparagus, then return to pasta pot. Stir in lemon peel, basil, tomatoes and both cheeses along with ¼ cup (50 mL) reserved pasta water. Add pepper and generous pinches of salt. If you want a thinner sauce, stir in remaining pasta water. Serve in large bowls.

Nutrition (per serving)

Calories 697, Protein 35g, Carbohydrates 97g, Fat 20g, Fibre 10g.