Pasta and noodles · Italian · 30 min
Fettuccine Alfredo with Asparagus
- 30 min
- 2–6 servings
- 519 kcal / serving
Silky fettuccine mingles with crisp asparagus in a garlic-Parmesan sauce, creating a comforting, weeknight-friendly plate. It comes together quickly, with a glossy finish and a gentle, creamy bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 4 fl ozchicken or vegetable broth
- 6 ozfettuccine pasta
- 2 clovesgarlic
- 1 ozParmesan cheese
- 4 fl ozwhole milk
From the pantry: all-purpose flour, black pepper, butter, unsalted, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · stainless steel sauté pan · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 2 clovesgarlic
Dairy, eggs & chilled
- 1 ozParmesan cheese
- 4 fl ozwhole milk
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- 6 ozfettuccine pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| fettuccine pasta | 6 oz | 12 oz | 18 oz |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| whole milk | 4 fl oz | 8 fl oz | 12 fl oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a medium pot of water, add salt, and drop in the fettuccine. Cook until al dente, about 9–10 minutes, then drain.
- Wash the asparagus, trim the woody ends, and cut into diagonal 2-inch pieces. Add the pieces to the pasta during the last 2–3 minutes of cooking, then drain with the pasta and reserve 1/2 cup of the pasta water.
- Heat a sauté pan over medium heat.
- Peel and mince the garlic.
- Melt butter in the pan and swirl to coat. Add the garlic and cook just until fragrant, about 15–30 seconds.
- Stir in flour and whisk with the butter until well combined.
- Pour in broth and whisk until smooth, then add milk and continue to cook, whisking, until the sauce thickens, about 4–5 minutes.
- Grate the Parmesan finely until you have about 1 ounce.
- Stir the Parmesan into the sauce with salt and pepper until smooth; keep the heat on low until the pasta finishes.
- Drain the pasta and asparagus, reserving 1/2 cup of the pasta water.
- Add the pasta, asparagus, and half of the reserved pasta water to the sauce. Toss to combine and loosen with more pasta water if needed.
- Plate and season with extra pepper to taste.
Two tips
- Prep the asparagus and garlic ahead of time and refrigerate if needed.
- Grate a little extra Parmesan for finishing and top each plate with a fresh grind of pepper.
Nutrition per serving
- Calories
- 519 kcal
- Protein
- 23 g
- Carbs
- 78 g
- Fat
- 13 g
- Fiber
- 6 g
- Sodium
- 54 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.