This fettuccine pasta infused with healthy green vegetables, two kinds of cheese, pancetta and fresh herbs is a taste treat that will inspire you to make this two-cheese pasta again and again.
- 2 ounces of pancetta, 2 to 3 thick slices cut into ¼ inch small pieces
- 1 garlic clove, minced
- ¾ cup of chicken stock
- 1/3 cup of reduced fat cream cheese
- ¼ cup of mascarpone cheese
- 8 ounces of fettuccine
- 1 ½ cups of asparagus pieces
- ½ cup frozen peas
- ½ teaspoon salt
- ¼ teaspoon of black pepper
- 2 tablespoons of chopped parsley
- 1 tablespoon of chopped fresh chives
Cook pancetta in a large skillet on medium heat for about 6 minutes, until crisp.
Remove pancetta from the skillet and discard rendered fat, reserving only about ½ tablespoon. Add minced garlic and cook for about one minute and then add chicken stock and bring to a boil. Add cream cheese and mascarpone cheese and whisk until the sauce is smooth, set aside.
Cook pasta according to package instructions, in the last 2 minutes of cooking add asparagus and peas. Drain well. Add pasta and vegetables to sauce.
Toss the pasta and vegetables until combined, add salt and black pepper and sprinkle with chopped parsley and chives.
The combination of cream cheese and mascarpone makes the delish creamy sauce used in this recipe. This is easy and fast to make, perfect for a weeknight meal choice. Bacon can be used instead of pancetta.
Preparation Time: about 10 minutes
Cooking Time: about 18 minutes
Recipe inspired by Cooking Light ’20 Minute Meals’ magazine from April 10, 2015.
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