The splash of vodka works as a flavor enhancer, adding a little jolt to the creamy sauce. This was one of Kenny’s favorite meatless Monday meals. I served with a small salad and garlic bread.
8 ounces uncooked fettuccine
1 teaspoon olive oil
1 pound fresh asparagus spears, cut into 2-inch pieces
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 tablespoon butter
1 tablespoon vodka or water
4 garlic cloves, minced
2 ounces cream cheese
1/4 cup milk
1.5 ounces vegetarian Parmesan cheese, grated (about 6 tablespoons)
1 tablespoon chopped fresh chives
Cook pasta according to package directions. Drain in a colander over a bowl. Reserve 1/4 cup pasta water.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until crisp-tender. Remove from heat. Add rind and juice; toss. Keep warm.
Melt butter in a medium saucepan over medium heat. Add vodka and garlic; cook 1 minute. Add cream cheese, stirring until smooth. Stir in milk, Parmesan cheese, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in reserved pasta water, pasta, and asparagus; toss to coat noodles. Sprinkle with chives.
Tags: asparagus, black pepper, butter, chives, cream cheese, fettuccine, Garlic, lemon juice, lemon rind, milk, olive oil, Parmesan cheese, salt, vodka
