Spring Fettuccine Recipe
Recipe By Hy-Vee
Asparagus, peas, pancetta and pasta make the most of spring's bounty. Fresh herbs and hints of lemon brighten up a light and creamy alfredo sauce. This flavorful dish requires little time and effort.
5
25 Rating -
Rate
Non Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Spring Fettuccine Recipe
- 3 ounce Hy vee dry fettuccine
- 1/4 pound Fresh asparagus spears
- 1/4 tablespoon Hy vee butter
- 1 ounce Pancetta
- 1/4 C. of onion
- 0.13 C. of dry white wine
- 1/4 Pkg frozen garlic parmesan peas
- 1/4 C. of hy vee 1/2 and half
- 3/4 tablespoon Fresh basil, mint and/or parsley
- 1/4 C. of hy vee grated parmesan cheese
- 1/4 Lemon
- As required Hy vee black pepper
Nutrition
value
value
41
calories per serving
< 1 g Fat4 g Protein7 g Carbs5 g FiberOther
Current Totals
- Fat< 1g
- Protein4g
- Carbs7g
- Fiber5g
MacroNutrients
- Carbs7g
- Protein4g
- Fiber5g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium63mg
- Iron4mg
- Vitamin A331mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B990mcg
- Vitamin B120mcg
- Vitamin C26mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium50mg
- Manganese< 1mg
- Phosphorus79mg
- Selenium5mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Hy-Vee