My Profile

Email

Password

Forgot your password?

Remember me?

Browse All Recipes

Mushroom & Asparagus Fettuccine

Date added: December 12, 2007

  • Servings: 4 change
  • Calories per serving: 281
  • Prep time: 10
  • Cook time: 15

Ingredients

  • 8 ounce-weight pasta, fettuccine, enrich, dry, all brands
  • 8 ounce-weight asparagus trimmed and cut into 1 1/2
  • 1 cooking spray, 1/3 sec spray
  • 3 cup mushrooms chopped
  • 1/2 cup onion, white, fresh, chpd
  • 3 garlic cloves minced
  • 1/3 cup broth, garden vegetable, cnd
  • 1/4 cup milk, evaporated, skim, undil, 0. 2% bf
  • 1 tbsp basil, fresh (or 1 tsp. dried)
  • 1 tbsp oregano, fresh (or 1 tsp. dried)
  • 1/4 tsp salt, table
  • 1/8 tsp spice, pepper, black, ground
  • 3 tomatoes, plum chopped
  • 2 tbsp cheese, parmesan, fresh, shredded

Recipe Method

1. Cook fettuccine of linguine according to package directions, adding asparagus for the last 1 to 2 minutes of cooking time; drain. Return pasta to pan; cover and keep warm.

2. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add mushrooms, onion and garlic. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt and pepper. Bring to a boil. Boil gently uncovered for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes and fresh herbs if using; heat through.

3. Spoon mushroom mixture over pasta; gently toss to coat. Sprinkle with parmesan cheese. Serve immediately.

Note: Can be sprinkled with 1/4 cup pine nuts as cheese is added.

Nutritional Facts

Per serving% Daily Value*
Calories 28114%
Fat 2g3%
Cholesterol 3mg1%
Sodium 276mg 12%
Carbohydrates 53g14%

More facts...

Member Reviews

No reviews yet, be the first to add one.

Submit your own review...