Keto Quick Pea and Asparagus Fettuccine Alfredo
Creamy fettuccine with fresh asparagus and peas finished with butter, garlic, and a tangy lemon-parmesan sauce. The pasta cooks two minutes under package time, then tosses directly into the skillet with reserved starchy water to achieve silky sauce consistency without heavy reduction.
Ingredients
- 8 ounce fettuccine
- 16 ounce asparagus, trimmed and cut into 2-inch lengthwise pieces
- ½ cup frozen green peas
- 2 clove garlic
- 2 tablespoon unsalted butter
- 1 cup heavy cream
- 2 teaspoon lemon juice, from 1 lemon
- ½ cup parmesan cheese, grated
- 1 ½ teaspoon salt, divided
- ¼ teaspoon ground black pepper
Instructions
- 1
Trim asparagus ends and cut into 2-inch lengthwise pieces.
- 2
Bring salted water to boil in a large pot and add fettuccine. Cook for 2 minutes less than package directions.
- 3
Heat butter in a skillet over medium heat. Add garlic and cook until fragrant.
- 4
Add asparagus and cook for 2-3 minutes.
- 5
Add frozen peas and cook for 1-2 minutes.
- 6
Pour in heavy cream, lemon juice, parmesan, and black pepper. Simmer over low heat for 2-3 minutes.
- 7
Transfer pasta to the skillet using tongs or a slotted spoon, reserving pasta water. Toss to combine, adding reserved pasta water as needed for creamy consistency.
- 8
Serve topped with additional parmesan and lemon zest.
Tips
Reserve pasta water before draining; the starch creates creamy sauce without additional reduction.
Cook pasta 2 minutes under package time so it finishes gently in the skillet without overcooking.
Add pasta water gradually; sauce should coat noodles, not pool at the bottom.
Good to Know
Refrigerate in airtight container up to 2 days. Rewarm gently on stovetop with splash of cream or pasta water.
Trim asparagus and measure ingredients up to 4 hours ahead. Do not cook pasta in advance.
Immediately while sauce is creamy. Pass extra parmesan at table.
Common Mistakes
Drain pasta completely before adding to skillet to avoid losing creamy consistency; always reserve pasta water first.
Skip the 2-minute undercooked step and pasta will turn to mush when tossed into hot cream.
Let cream simmer longer than 3 minutes and it may break or become too thick; watch closely.