Fettuccine With Asparagus And Peas

• 8 ounces uncooked fettuccine
• 2 medium leeks (white portion only), sliced
• 1 tablespoon olive oil
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 cup frozen peas, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup part-skim ricotta cheese
• 1/4 cup plus 6 teaspoons grated Parmesan cheese, divided
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel

1. Cook fettuccine according to package directions. Meanwhile, in a
2. coated with cooking spray, saute leeks in oil for 1 minute. Add asparagus and garlic; saute until asparagus is crisp-tender. Stir in the peas, salt and pepper.
3. Drain fettuccine, reserving 1/2 cup cooking liquid. Place ricotta cheese in a small bowl; whisk in reserved cooking liquid. Whisk in 1/4 cup Parmesan cheese, lemon juice and peel. Add to the skillet; heat through.
4. Add fettuccine; toss to coat. Sprinkle with remaining Parmesan cheese.

fettuccine, leeks, olive oil, fresh asparagus, garlic, frozen peas, salt, pepper, ricotta cheese, parmesan cheese, lemon juice

Taken from www.tasteofhome.com/recipes/fettuccine-with-asparagus-and-peas/ (may not work)