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Tagliatelle in Creamy Sauce with Asparagus

Source: Pasta - Cooking with Style
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Rating: 4.5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4-6
8 oz plain tagliatelle (fresh or dried)
8 oz spinach tagliatelle (fresh or dried)
2 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, crushed
6 scallions or shallots, chopped
1/2 cup dry white wine
1 1/4 cups heavy cream
1/3 cup sour cream
1/3 cup shredded fresh basil
1 cup freshly grated parmesan cheese
1 large bunch asparagus, cut into short lengths
Extra Parmesan shavings, for serving
Tagliatelle in Creamy Sauce with Asparagus Recipe at
Cook the pasta in a large pot of boiling salted water. (If using fresh pasta, make the sauce first, as fresh pasta requires only a brief cooking time.) Drain well.

While the pasta is cooking, make the sauce. Heat the oil in a pan, add the onions and garlic and cook until soft. Add the scallions (shallots) and stir until soft. Stir in the wine, cream, sour cream, basil and grated parmesan. Stir until heated through - do not boil. Stir the sauce into the pasta.

Just before serving, blanch the asparagus in boiling water until just tender. Drain.

Serve the pasta in warmed bowls; top with the asparagus and Parmesan shavings.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 654
Fat. Total: 34g
Fiber: 9g
Carbohydrates, Total: 67g
Sodium: 411mg
% Cal. from Fat: 47%
Cholesterol: 124mg
Protein: 20g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Suzette Reviewed: 11/18/2011
So Yummy!!
I made this for dinner last night and good! I used 16 oz. of plain tagliatelle (spinach one was more expensive but I may splurge next time). I used vidalia onions which gave the cream sauce an unexpected but very nice sweet flavor (I think that's what my hubby loved most about it). I also blanched the asparagus for 3 minutes in the same pot that the tagliatelle was cooking in and this worked out perfectly. I might use 2 bunches of asparagus next time. Will definitely make again! :)
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