Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons extra virgin olive oil
  • 1/2 yellow onion, minced
  • 1 yellow bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 bundle asparagus, chopped
  • juice of 2 lemons
  • zest of 1/2 lemon
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1/3 cup fresh basil, chopped
  • 1/4 cup fresh dill, chopped
  • 1 package Cappello’s Fettuccine Pasta
  • salt and pepper, to taste
  • red pepper flakes, for garnish

Instruction

  • Bring a large pot of water to boil.
  • Place olive oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes, until onion is translucent. Add garlic and cook for another 3 minutes then add the asparagus and cook for about 6-8 minutes, until softened.
  • Place Cappello’s pasta in the pot for 90 seconds then drain.
  • Add lemon juice and zest along with the butter and olive oil. As the butter begins to melt, add the pasta, cherry tomatoes, basil and dill and toss to combine.
  • Sprinkle with salt and pepper and toss once more. Garnish with red pepper flakes before serving.