Asparagus Pasta Bake
ACTIVE TIME: 30 min. TOTAL TIME: 45 min. SERVES: 6
From-scratch Alfredo sauce with a hint of lemon adds zing to this low-carb take on a creamy Italian pasta classic
2 Tbs. butter
1 lb. asparagus, trimmed, cut into 1" pieces
8 oz. low-carb fettuccine (such as ThinSlim or Great Low Carb Bread Co.)
2 cloves garlic, minced
11⁄2 cups heavy cream
1⁄3 cup + 2 Tbs. grated
Parmesan cheese 1 tsp. grated lemon
zest
1 Heat oven to 400°F. Melt 1 Tbs. butter; toss with asparagus. Transfer to 2-qt. baking dish. Roast until just tender, 10–15 min. Meanwhile, cook pasta according to package directions; drain. Return to pot; heat broiler.
2 In nonstick skillet, melt remaining butter over medium heat. Add garlic; cook 30 sec. Add cream. Bring to a boil; over low heat, cook until thick, 4 min. Stir in 1⁄3 cup cheese and zest; pour 1⁄2 cup over asparagus. Toss pasta with remaining sauce; transfer to baking dish. Top with remaining cheese. Broil 2–3 min.
Per serving: Cal. 310 Pro. 7g Carb. 34g Fiber 25g Sug. 2g Chol. 83mg Sod. 358mg Total fat: 28g Sat. 17g Trans. 1g