Ingredients
8 ounces uncooked fettuccine2 medium leeks (white portion only), sliced1 tablespoon olive oil1 pound fresh asparagus, trimmed and cut into 1-inch pieces2 garlic cloves, minced1 cup frozen peas, thawed1/2 teaspoon salt1/4 teaspoon pepper1/2 cup part-skim ricotta cheese1/4 cup plus 6 teaspoons grated Parmesan cheese, divided2 tablespoons lemon juice1 tablespoon grated lemon zest
Preparation
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 zest. Add to the skillet; heat through.
Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese.
