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Fettuccine with Asparagus and Mushrooms

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

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  • Prep Time 10 min
  • Total Time 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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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