Lemon Mascarpone Fettuccine with Asparagus Bake
Dive into this delightful Lemon Mascarpone Fettuccine with Asparagus Bake, a creamy and zesty pasta dish that marries the freshness of asparagus with the richness of mascarpone cheese. This comforting bake is perfect for any occasion, combining the bright flavors of lemon and thyme with toasted pine nuts for a satisfying crunch. Baked until golden and bubbly, it's a dish that will impress your family and friends, making it a favorite around your table.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Olive oil
2 tablespoons (None)
Asparagus
2 lbs (Cut into 1-inch pieces)
Scallions
8 (Sliced)
Lemon zest
2 (Zested)
Lemon juice
1 (Juiced)
Fresh thyme
1 teaspoon (Chopped)
Salt
to taste (None)
Pepper
to taste (None)
Butter
1 tablespoon (None)
Flour
1 tablespoon (None)
Milk
1 cup (None)
Mascarpone cheese
1 cup (None)
Parmigiano-Reggiano cheese
1 cup (Grated)
Allspice
1/8 teaspoon (None)
Cayenne
1/8 teaspoon (None)
Fresh breadcrumbs
3/4 cup (None)
Fettuccine pasta
1 lb (None)
Pignolis (pine nuts)
1/2 cup (Toasted)
Instructions
1
Preheat the oven to 450°F (232°C) and spray a 9x13-inch baking dish with cooking spray to prevent sticking.
2
Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for about 2 minutes, then immediately transfer them to a bowl of ice water to halt the cooking process. Drain well once cooled.
3
In the same pot, add the fettuccine and cook until al dente, following the package instructions (approximately 10 minutes). Drain the pasta once cooked and set aside.
4
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced scallions and sauté for 1 minute until fragrant.
5
Stir in the asparagus and cook for an additional minute. Remove from heat and add half of the lemon zest, lemon juice, thyme, salt, and pepper. Mix well and set aside.
6
In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until it forms a roux.
7
Gradually whisk in the milk, stirring constantly until the mixture comes to a boil. Lower the heat and continue to cook until the mixture thickens, about 3-5 minutes.
8
Remove from heat and stir in the mascarpone cheese, the remaining lemon zest, and 1/2 cup of grated Parmigiano-Reggiano cheese, whisking until smooth. Season with allspice, cayenne, salt, and pepper to taste.
9
In a small bowl, mix the remaining Parmigiano-Reggiano cheese, breadcrumbs, salt, and pepper for the topping.
10
To assemble, combine the drained fettuccine, asparagus mixture, and the prepared cheese sauce in a large mixing bowl, stirring until well combined.
11
Transfer the mixture into the prepared baking dish and evenly spread it out. Top with the breadcrumb mixture and sprinkle with toasted pine nuts for added crunch.
12
Bake uncovered for 15-20 minutes or until the top is golden brown and the dish is bubbling around the edges. Allow to cool slightly before serving, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Mascarpone Fettuccine with Asparagus Bake?
It is a creamy and zesty pasta dish that combines fresh asparagus with a rich mascarpone cheese sauce, topped with breadcrumbs and toasted pine nuts, then baked until golden.
What kind of pasta is used in this recipe?
The recipe calls for 1 lb of fettuccine pasta.
How much asparagus is needed for this bake?
You will need 2 lbs of asparagus, cut into 1-inch pieces.
What is the recommended oven temperature?
The oven should be preheated to 450°F (232°C).
How should the asparagus be prepared before baking?
Asparagus should be blanched in boiling water for 2 minutes and then immediately transferred to an ice water bath to stop the cooking process.
What ingredients are in the creamy cheese sauce?
The sauce is made from a roux of butter and flour, milk, mascarpone cheese, Parmigiano-Reggiano cheese, lemon zest, allspice, and cayenne.
What type of nuts are used for the topping?
The dish is topped with 1/2 cup of toasted pignolis, also known as pine nuts.
Is this recipe vegetarian?
Yes, based on the ingredients list, this Lemon Mascarpone Fettuccine with Asparagus Bake is a vegetarian dish.
How much mascarpone cheese is required?
The recipe requires 1 cup of mascarpone cheese.
What spices are used to season the dish?
The dish is seasoned with fresh thyme, allspice, cayenne, salt, and pepper.
How long does the dish need to bake?
The dish should be baked uncovered for 15-20 minutes.
What size baking dish should be used?
A 9x13-inch baking dish is recommended for this recipe.
How many scallions are used in the asparagus mixture?
The recipe calls for 8 sliced scallions.
What is the topping made of?
The topping consists of a mixture of breadcrumbs, Parmigiano-Reggiano cheese, salt, pepper, and toasted pine nuts.
Do I need to grease the baking dish?
Yes, you should spray the 9x13-inch baking dish with cooking spray to prevent the pasta from sticking.
How much milk is used for the sauce?
The recipe uses 1 cup of milk.
When do I add the lemon zest?
Half of the lemon zest is added to the asparagus mixture, and the remaining half is stirred into the cheese sauce.
What does al dente mean for the fettuccine?
Al dente means cooking the pasta so it is still firm to the bite, which usually takes about 10 minutes for fettuccine.
Can I use bottled lemon juice?
The recipe calls for the juice of 1 lemon, so fresh lemon juice is preferred for the best flavor.
How much Parmigiano-Reggiano cheese is needed in total?
You need a total of 1 cup of grated Parmigiano-Reggiano cheese, split between the sauce and the topping.
What is the purpose of the flour in the sauce?
The flour is whisked into melted butter to create a roux, which thickens the milk into a sauce.
How long should I sauté the scallions?
Sauté the scallions in olive oil for 1 minute until fragrant.
What is the role of allspice in this recipe?
A small amount of allspice (1/8 teaspoon) is added to the cheese sauce to provide a subtle, warm depth of flavor.
Is the dish baked covered or uncovered?
The dish is baked uncovered to allow the breadcrumb topping to become golden brown.
How do I know when the bake is finished?
The bake is done when the top is golden brown and the edges are bubbling.
Can I substitute the fresh thyme?
While 1 teaspoon of fresh chopped thyme is recommended, you can use a pinch of dried thyme as a substitute.
What is pignolis?
Pignolis are pine nuts, which are used in this recipe to add a toasted, nutty crunch to the topping.
Should I cool the dish before serving?
Yes, allow the dish to cool slightly before serving to let the flavors meld and the sauce set.
How much cayenne pepper is used?
The recipe uses 1/8 teaspoon of cayenne pepper for a very mild heat.
How many lemons do I need for the zest?
The recipe specifies the zest from 2 lemons.