Directions:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper.
- Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and peel. Add to the skillet; heat through.
- Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.98 Kcal (1218 kJ) | ||
| Calories from fat | 63.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 46.1mg | 15% | |
| Sodium | 359.98mg | 15% | |
| Potassium | 283.73mg | 6% | |
| Total Carbs | 44.17g | 15% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 13.84g | 28% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 3.8mg | 21% | |
| Calcium | 184.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 143.99 Kcal (603 kJ) | ||
| Calories from fat | 31.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 11% | |
|---|---|---|---|
| Cholesterol | 22.81mg | 15% | |
| Sodium | 178.13mg | 15% | |
| Potassium | 140.4mg | 6% | |
| Total Carbs | 21.86g | 15% | |
| Sugars | 2.58g | 21% | |
| Dietary Fiber | 2.42g | 20% | |
| Protein | 6.85g | 28% | |
| Vitamin C | 7.8mg | 26% | |
| Iron | 1.9mg | 21% | |
| Calcium | 91.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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