1.4 cup offinely shredded Pecorino Romano cheese (1 oz.)1 cut frozen peas, thawed
Salt and ground black pepper
finely chopped fresh Italian (flat-leaf) parsley
add ingredients to list
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water; set aside. Chop fennel into 1-inch pieces. Snap off and discard woody bases from asparagus. Cut asparagus into 1-inch pieces. In a large skillet cook and stir fennel and asparagus in hot butter and olive oil over medium heat for 5 to 7 minutes or until nearly tender. Add garlic and cook 1 minute more.
Add pasta, mascarpone cheese, and reserved pasta water to skillet. Stir to combine. Stir in mozzarella, Romano cheese, and peas. Season with salt and pepper. Transfer to serving dish; sprinkle with parsley.
Per serving: Calories 449, Total Fat 19 g, Saturated Fat 9 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 430 mg, Carbohydrate 55 g, Total Sugar 4 g, Fiber 6 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 28%, Calcium 23%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet