Fettuccine Lemoncello
Servings Prep Time
4servings 25minutes
Cook Time
Servings Prep Time
4servings 25minutes
Cook Time
  • 1pkg fettuccineor linguine (375 grams)
  • 12spears asparagus
  • 6slices prosciutto(halved lengthwise)
  • 2cloves garlicminced
  • 1Tbsp olive oil
  • 1cup sour creamlow fat is fine
  • 4oz asiago cheesegrated
  • 1/4cup lemoncello
  • 1/4cup fresh lemon juiceZest the lemon before juicing
  • 4Tbsps Italian parsleyminced
  • zest of 1 lemon
  • 4Tbsps panko bread crumbstoasted
  • sprinkle of sea salt
  1. Preheat the oven to 475 degrees.
  2. Put the pasta water on the stove top and bring to a boil. Cook according to manufacturer’s instructions.
  3. While water is coming to a boil, spray an oven proof dish big enough to hold the asparagus spears in a single layer.
  4. Wash the asparagus thoroughly. Bend the bottom of the stem of the asparagus- it will snap off where the stalk goes from tender to woody. Discard the tough bottoms.
  5. Wrap each asparagus spear in a long thin strips of prosciutto leaving a 1/2 inch or so of the tip exposed.
  6. Position spears in the oven proof pan in a single layer and roast about 15 minutes.
  7. Add the panko crumbs in an oven proof dish to the oven at the same time. Remove panko crumbs as soon as they are brown. Check them after 4 or 5 minutes. Set crumbs aside when they are browned.
  8. Zest and juice the fresh lemon(s).
  9. Combine the lemon zest and the minced parsley and set aside.
  10. Heat the oil in a sacuepan and sauté garlic one minute over medium/low heat. Add the sour cream and asiago and heat til cheese is melted. Add the lemoncello and fresh lemon juice and heat through. Keep warm til ready to use.
  11. When aspargus is done cut each spear into 1 1/2″ chunks. Reserve the tips to garnish the dish.
  12. When pasta is cooked, drain it and then toss it with the warm sauce and asparagus chunks.
  13. Divide evenly among 4 dishes. Sprinkle lemon zest and parsely mix over each dish. Garnish each dish with panko crumbs and 3 asparagus tips and a pinch of sea salt. Serve with a fresh lemon wedge.
Recipe Notes
Nutrition Facts
Fettuccine Lemoncello
Amount Per Serving
Calories 501 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 40mg 13%
Sodium 1103mg 46%
Potassium 327mg 9%
Total Carbohydrates 52g 17%
Dietary Fiber 3g 12%
Sugars 9g
Protein 23g 46%
Vitamin A 18%
Vitamin C 29%
Calcium 40%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.