Side Dish

Fettuccine with Asparagus and Mushrooms

Name: Fettuccine with Asparagus and Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 7 servings
Ingredients: 1/4 cup sun-dried tomatoes (not in oil); 8 ounces uncooked fettuccine; 1 teaspoon olive or canola oil; 1 pound thin asparagus, broken into 2-inch pieces; 1 pound mushrooms, sliced (6 cups); 2 cloves garlic, finely chopped; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil leaves; 2 tablespoons cornstarch; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup dry white wine or chicken broth; 1 cup chicken broth; 1/4 cup pine nuts; 1/4 cup freshly grated Parmesan cheese

19 January 2025

Not yet ratedRate Recipe

Total Time20 Mins

Serves7

Per Serving$2.39

You can never have too many hor d'oeuvre recipes, so give Fettuccine with Asparagus and Mushrooms a try. This recipe serves 7 and costs $2.39 per serving. One portion of this dish contains roughly 14g of protein, 7g of fat, and a total of 277 calories.

Side Dish Starter & Snack Cheese Tomatoes Mushroom

Method:

1
Pour enough boiling water over dried tomatoes to cover.
2
Let stand 10 minutes; drain. Chop tomatoes.
3
Cook and drain fettuccine as directed on package.
4
While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
5
Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture.
6
Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute.
7
Serve over fettuccine.
8
Sprinkle with nuts and cheese.