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Mushroom and Asparagus Fettuccine

Mushroom and Asparagus Fettuccine
Makes: 4  servings Start to Finish 25 mins


  • 8 ounces  dried fettuccine or linguine
  • 8 ounces  asparagus, trimmed and cut into 1-1/2-inch pieces
  • 3 cups  sliced fresh shiitake or crimini mushrooms
  • 1 medium leek, thinly sliced, or 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon  olive oil
  • 1/3 cup  mushroom broth or vegetable broth
  • 1/4 cup  half-and-half or light cream
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  black pepper
  • 1 cup  chopped plum tomatoes
  • 1 tablespoon  finely shredded fresh basil
  • 1 tablespoon  finely shredded fresh oregano
  • 1/4 cup  pine nuts, toasted
  • Finely shredded Parmesan cheese (optional)


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.

From FitnessMagazine.com