Enjoy this delicious pasta and vegetables side dish that's ready in merely 20 minutes!
Fettuccine with Asparagus and Mushrooms
- Prep Time 10 min
- Total 20 min
- Servings 7
- Ingredients 15
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
Instructions
-
Step1Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
-
Step2Cook and drain fettuccine as directed on package.
-
Step3While 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.
-
Step4Beat 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.
Nutrition
210
Calories
7g
Total Fat
10g
Protein
30g
Total Carbohydrate
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
2Tips from the Betty Crocker Kitchens
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