Mushroom and Asparagus Fettuccine
A rich cream sauce coats the vegetables and pasta in this vegetarian meal. Toasted pine nuts and Parmesan cheese top off this healthy dinner.
Ingredients
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8 ounces dried fettuccine or linguine
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8 ounces asparagus, trimmed and cut into 1 1/2-inch pieces
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3 cups sliced fresh shiitake or crimini mushrooms
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1 medium leek, thinly sliced, or 1/2 cup chopped onion
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3 cloves garlic, minced
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1 tablespoon olive oil
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1/3 cup mushroom broth or vegetable broth
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1/4 cup half-and-half or light cream
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1 cup chopped plum tomatoes
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1 tablespoon finely shredded fresh basil
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1 tablespoon finely shredded fresh oregano
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1/4 cup pine nuts, toasted
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Finely shredded Parmesan cheese (optional)
Directions
1.
Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.
2.
Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
3.
Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.
Nutrition information
Calories 416, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 6 mg, Sodium 193 mg, Carbohydrate 69 g, Total Sugar 5 g, Fiber 6 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 33%, Calcium 7%, Iron 25%. Exchanges: Vegetable 2, Starch 4, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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