Fettuccine with Asparagus and Mushrooms

  • Prep 10 min
  • Total 20 min
  • Servings 7

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

Steps

  • 1
    Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
  • 2
    Cook and drain fettuccine as directed on package.
  • 3
    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.
  • 4
    Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.

  • This pasta dish is a bit lower in protein, so serve it with a slice of whole wheat bread and cheese. Or serve as a side dish to meat. You need to get enough protein every day to help build new cells and make antibodies to fight off infection.

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Total Fat
7g
Saturated Fat
2g
Cholesterol
30mg
Sodium
580mg
Total Carbohydrate
30g
Dietary Fiber
3g
Protein
10g
% Daily Value*:
Exchanges:
1 Starch; 3 Vegetable; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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