Healthy Fettuccine

• 12 lb whole wheat fettuccine
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 lb asparagus, cut into 1-inch pieces
• 12 teaspoon table salt
• 14 teaspoon black pepper
• 1 egg
• 1 cup fat-free half-and-half
• 1 teaspoon cornstarch, mixed with 1 tablespoon water
• 14 cup parsley, fresh, chopped
• 2 tablespoons parmesan cheese
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice

1. Cook pasta according to package directions; drain and keep hot.
2. Meanwhile, place butter and oil in a large skillet; melt over medium heat.
3. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.
4. In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus.
5. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened.
6. Remove skillet from heat.
7. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately.
8. Yields about 1 1/2 cups per serving.

whole wheat fettuccine, butter, olive oil, salt, black pepper, egg, cornstarch, parsley, parmesan cheese, lemon zest, lemon juice

Taken from www.food.com/recipe/healthy-fettuccine-364869 (may not work)