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Fettuccini with Asiago, Lemon & Parsley

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Fettuccini with Asiago, Lemon & Parsley

Fettuccini with Asiago, Lemon & Parsley

Time: 10-15 minutes

Serves: As many as you’d like

Inspired by: I grew up with an Armenian grandmother who always made me pasta with butter and muenster cheese. It was soooooo yum! I love those memories of her feeding me the yummiest of foods. I’ve continued to make various versions of pasta with cheese and butter ever since. It’s really one of the few things I could make before I decided to learn to cook 10 years ago! Now I’ve begun using olive oil much more often than butter, and I love adding other fresh flavors, such as lemon and parsley, to many things. This has become one of my favorite pasta dishes now when I don’t have much time to cook or get to the store. Even though I keep very little food in the house, I almost always have these ingredients. I usually prefer fresh pasta, but like most days, today the fridge is virtually empty so I’m using some dried Fetuccini.

Ingredients:

  • Pasta of your choice – any shape or size – my preference is usually a wide noodle
  • Olive oil – a high quality fruity flavored extra virgin olive oil is best
  • Grated asiago cheese (or other hard salty cheese such as parmesan)
  • Chopped fresh Italian parsley
  • Fresh lemon juice
  • Salt to taste
  • 1 can of garbanzo beans (optional) – this is my favorite protein souce to add to this pasta that I always keep on hand as well

Preparation: Boil water with a bit of salt for flavor. Add the pasta and a bit of olive oil so it doesn’t stick together. Cook according to instructions and drain in collander. While draining, heat garbanzo beans if you plan to include them. Toss pasta in a bowl with some olive oil, fresh lemon juice, grated cheese, chopped parsley and optional garbanzos.

Notes: I’m not really sure this should be classified as “moderately healthy”, but in the pasta world, this does use some very healthy ingredients. It’s of course best to keep your pasta serving light and to go easier on the cheese and heavier on the parsley! There are some pretty decent quinoa pastas these days and I use them often.

Wine Suggestions: If you use a lot of lemon, a high-acid wine with some lemony flavors such as a White Burgundy is a perfect pairing.

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