Green Fettuccine


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The sauce on this pasta is so delicious!

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Time needed

15 min preparation + 10-12 min cooking

Serving Size / Yield

6 servings


  • 1 Tbs. olive oil
  • 4 oz. pancetta, cut into 1/4-inch pieces
  • 1/2 C. finely chopped onion
  • 2 C. asparagus tips, about 1 lb., trimmed and cut into 1/2-inch diagonal slices
  • 1 C. chicken stock
  • 1 Tbs. minced fresh parsley
  • 2 Tbs. chopped fresh basil
  • 1 1/2 lbs. ripe tomatoes, cut into 1/2-inch pieces
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 1 lb. fresh spinach fettuccine

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In a large frying pan, heat olive oil over medium heat. Add pancetta and onions and cook 4-5 minutes. Stir in asparagus. Pour in chicken stock and bring to a boil. Cook 1-2 minutes, or until liquid is reduced to about 3/4 C. Add parsley, basil and tomato. Cook, stirring over high heat for 2 minutes. Season with salt and pepper and remove from heat. Cook fettuccine in a large pot of boiling, salted water until tender but still firm, 3-5 minutes. Drain. Pour pasta and sauce into warmed large bowl and toss together.

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