{"id":1718,"date":"2019-01-07T13:00:49","date_gmt":"2019-01-07T17:00:49","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1718"},"modified":"2019-01-06T20:14:16","modified_gmt":"2019-01-07T00:14:16","slug":"mushroom-asparagus-fettuccine","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/01\/07\/mushroom-asparagus-fettuccine\/","title":{"rendered":"Mushroom &amp; Asparagus Fettuccine"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">8 ounces dried whole-wheat fettuccine or linguine pasta<\/div>\n<div class=\"rd_col1\">8 ounces fresh asparagus, trimmed and cut into 1\u00bd-inch-long pieces<\/div>\n<div class=\"rd_col1\">3 cups sliced fresh crimini, shiitake, or button mushrooms<\/div>\n<div class=\"rd_col1\">1 medium leek, thinly sliced, or \u00bd cup chopped onion<\/div>\n<div class=\"rd_col1\">3 cloves garlic, minced<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div class=\"promotion-div-content-actionUrl\">\u2153 cup vegetable broth<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u00bc cup evaporated fat-free milk<\/div>\n<div class=\"promotion-div-content-actionUrl\">1 tablespoon finely shredded fresh basil or 1 teaspoon dried basil, crushed<\/div>\n<div class=\"promotion-div-content-actionUrl\">1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u00bc teaspoon salt<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc1\" class=\"clearfix\">\n<div class=\"promotion-div-content-actionUrl\">\u215b teaspoon ground pepper<\/div>\n<div class=\"promotion-div-content-actionUrl\">1 cup chopped plum tomatoes<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u00bc cup pine nuts, toasted<\/div>\n<div class=\"promotion-div-content-actionUrl\">Finely grated Parmesan cheese (optional)<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan. Serve immediately.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/6051057.jpg\" alt=\"Mushroom &amp; Asparagus Fettuccine\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 8 ounces dried whole-wheat fettuccine or linguine pasta 8 ounces fresh asparagus, trimmed and cut into 1\u00bd-inch-long pieces 3 cups sliced fresh crimini, shiitake, or button mushrooms 1 medium leek, thinly sliced, or \u00bd cup chopped onion 3 cloves garlic, minced \u2153 cup vegetable broth \u00bc cup evaporated fat-free milk 1 tablespoon finely shredded [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1718","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1718"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1718\/revisions"}],"predecessor-version":[{"id":1719,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1718\/revisions\/1719"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}