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Fettuccine with Asparagus and Mushrooms

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  • Prep 10 min
  • Total 20 min
  • Ingredients 15
  • Servings 7
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by Qué Rica Vida Cocina
Updated Feb 24, 2011
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  • 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


  • 1
    Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
  • 2
    Cook and drain fettuccine as directed on package.
  • 3
    While 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.
  • 4
    Beat 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.

Expert Tips

  • tip 1
    This pasta dish is a bit lower in protein, so serve it with a slice of whole wheat bread and cheese. Or serve as a side dish to meat. You need to get enough protein every day to help build new cells and make antibodies to fight off infection.

Nutrition Information

210 Calories, 7g Total Fat, 10g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
1 Starch; 3 Vegetable; 1 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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