Shelly's Recipe

FETTUCCINE WITH ASPARAGUS

Category: Noodles / Pasta

2 leeks, thinly sliced
1 cup chicken broth
2 cloves garlic, minced
2 cups cut asparagus
1 1/2 cup frozen green peas
1/4 cup each chopped basil and parsley
1 tbsp chopped fresh mint
1/2 cup light cream
2 tbsp grated Parmesan cheese
1/4 tsp nutmeg
12 oz fettuccine cooked and drained as directed.

In a large skillet, cook leeks in broth for 4 minutes, until tender. Stir in garlic, cook 1 minute. Add asparagus, peas and herbs. Simmer 3-4 minutes. Stir in cream, cheese and nutmeg. Toss with pasta. Garnish with additional Parmesan if desired. Serves: 4