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Asparagus Fettuccine Recipe
Nutrition
Cal/Serving: 466Daily Value: 23%
Servings: 2
Balanced
Vegetarian
| Fat | 21g | 33% |
| Saturated | 12g | 61% |
| Trans | 0g | 0% |
| Carbs | 53g | 18% |
| Fiber | 5g | 19% |
| Sugars | 7g | 0% |
| Protein | 18g | 36% |
| Cholesterol | 59mg | 20% |
| Sodium | 630mg | 26% |
| Calcium | 281mg | 28% |
| Magnesium | 62mg | 15% |
| Potassium | 493mg | 14% |
| Iron | 4mg | 20% |
| Zinc | 2mg | 14% |
| Vitamin A | 1578IU | 32% |
| Vitamin C | 11mg | 19% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 0mg | 19% |
| Niacin (B3) | 2mg | 11% |
| Vitamin B6 | 0mg | 12% |
| Folic Acid (B9) | 80µg | 20% |
| Vitamin B12 | 0µg | 6% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 2mg | 9% |
| Vitamin K | 50µg | 62% |
| Fatty acids, total monounsaturated | 5g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 4 ounces uncooked fettuccine
- 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup chopped onion
- 1 g arlic clove, minced
- 1 tablespoon butter
- 2 ounces cream cheese, cubed
- 1/4 cup milk
- 1/4 cup shredded Parmesan cheese
- 1-1/2 teaspoons lemon juice
- 1 teaspoon grated lemon peel
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 2 servings |
