Fettucini and Asparagus in White Wine Sauce

 This was another meal inspired by my delivery from Full Circle. For some reason I rarely buy asparagus, but I feel like whenever I do I just end up leaving it whole and eating it as a side dish. Not this time! I decided to switch it up and I'll definitely be making this again. This recipe serves 2-3 as a main dish.

Ingredients:

• 1/2 package whole wheat fettucini
• 3/4 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 1/3 of a red onion, diced
• 4 cloves fresh garlic, minced
• 1 Tbsp olive oil
• 2 Tbsp Earth Balance or other butter substitute
• 1/8 tsp red pepper flakes (or more if you like spice)
• a few pinches of salt
• a pinch or two of black pepper
• 1/4 tsp dried thyme
• 3/4 cup dry white wine
• 1/2 cup pasta water, reserved when pasta is drained
• 1 tsp fresh lemon juice
• a few tablespoons fresh chopped parsley

Directions:

Cook the pasta according to package directions (probably around 12 minutes). While the pasta is cooking, heat the olive oil, butter, and red pepper flakes in a skillet over med-low heat. When the butter is melted, add the onion & a pinch of salt and cook for approximately 3 minutes, or until slightly tender. Add the garlic, asparagus, another pinch of salt, pepper, and thyme. Cook, stirring occasionally, for another 4-5 minutes. You don't want this to brown, you just want the onions to become translucent and the asparagus to start cooking. Add the wine, turn up the heat, and bring it to a boil. Lower the heat, cover the pan, and let it simmer for about 6-8 minutes. It's ready when the wine has reduced and the asparagus is tender, but not soggy.

Add the cooked pasta to the skillet along with the lemon juice, pasta water, and parsley. Turn off the heat and toss everything together. Taste for salt and adjust if necessary. For some reason, we ended up drinking Tecate w/lime while eating this, but I would highly recommend a little white wine instead.