Mushroom and Asparagus Fettuccine
Date: Aug. 27th, 2019 - 1:00 PM
Ingredients
8 ounces dried whole-wheat fettuccine or linguine pasta
8 ounces fresh asparagus, trimmed and cut into 1½-inch-long pieces
3 cups sliced fresh crimini, shiitake, or button mushrooms
1 medium leek, thinly sliced, or ½ cup chopped onion
3 cloves garlic, minced
⅓ cup vegetable broth
¼ cup evaporated fat-free milk
1 tablespoon finely shredded fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
¼ teaspoon salt
⅛ teaspoon ground pepper
1 cup chopped plum tomatoes
¼ cup pine nuts, toasted
Finely grated Parmesan cheese (optional)
Preparation
- Cook pasta according to package directions, adding asparagus for the last 1 to 2 minutes of the cooking time; drain. Return pasta mixture to saucepan; cover and keep warm.
- Meanwhile, coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. 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 boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, fresh basil (if using), and fresh oregano (if using); heat through.
- Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan. Serve immediately.
