Fettuccine with Asparagus and Mushrooms

Fettuccine with Asparagus and Mushrooms

Enjoy this delicious pasta and vegetables side dish that's ready in merely 20 minutes!

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

7

servings

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
  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.
Makes 7 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
"I've been diabetic for nineteen years, and the technology is ever-changing. It's important to stay up-to-date and learn new things. Technology is making it easier and easier to manage the condition, and some glorious day, perhaps there will be a cure!"—KATE D.
Note from Dr. B
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 Information:

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