This post is sponsored by Ronzoni. All comments and opinions are my own.
So what are you making with the Ronzoni Pasta that you are picking up this week? With the current BOGO I bet there are a lot of us who took the opportunity to restock the ol’ pantry.
Hard to pass up boxes of that tasty and super versatile pasta. You can get all your faves for about 85¢ per box!
Ronzoni Pasta, 10 to 16 oz (Excluding Lasagna, Jumbo Shells, Cauliflower, Turmeric, Super Greens, Organic, and Gluten Free), BOGO $1.69
If you are looking for a recipe that you can put together in a flash, you gotta try this Fettuccine Alfredo with Mascarpone and Asparagus. It’s so easy and tastes absolutely amazing…no jarred sauce can come close to the taste!
I happen to love asparagus, but if you are not a fan you could throw in peas, broccoli or your favorite veggie. You could even toss in some cooked chicken as well. Be sure to try it and let me know what you think!
Look for the BOGO sale as part of the Publix Ad & Coupons Week Of 2/4 to 2/10 (2/3 to 2/9 For Some).
- 1 pkg (16 oz) Ronzoni® Fettuccine
- ½ lb asparagus, trimmed and cut into 2-inch pieces
- 2 Tbsp butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ¾ cup heavy cream
- 1 cup mascarpone cheese
- ½ tsp salt
- ½ tsp pepper
- ½ cup Parmesan cheese, grated
- 2 Tbsp fresh chives, finely chopped
- 2 Tbsp fresh parsley, finely chopped
- Cook pasta according to package directions, adding asparagus in the last 3 minutes of cooking. Drain, reserving ¼ cup cooking liquid.
- Meanwhile, melt butter in large skillet set over medium heat; cook shallot and garlic for 1 to 2 minutes or until softened. Stir in cream; bring to boil. Cook for 3 to 5 minutes or until slightly thickened.
- Reduced heat to medium-low. Whisk in mascarpone cheese until smooth and sauce is thickened. Season with salt and pepper.
- Toss together sauce, pasta and asparagus, reserved cooking liquid and Parmesan for 1 to 2 minutes or until pasta is well coated. Stir in chives and parsley.
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