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Fettuccine with Asparagus and Mushrooms |
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Serves: 6 Print this Recipe6 servings (1 1/3 cup each) PREP: 10 min COOK: 10 min 1/4 cup sun-dried tomatoes (not oil-packed) 8 ounces uncooked fettuccini pasta 1 teaspoon olive or vegetable oil 1 pound thin asparagus spears, 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 black pepper 1 cup dry white wine or chicken broth 1 cup chicken broth 2 tablespoons pine nuts 1/4 cup freshly grated parmesan cheese 1. Cover dried tomatoes with boiling water. 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, 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. Joan K. shares her Recipe "A good friend, well known for her healthy eating habits, shared this recipe with me. I found it to be very soothing, tasty and colorful." A NOTE from DR. GHOSH The pasta (grain), pinenuts and cheese make this recipe a good choice for vegetarians with cancer. NUTRITION FACTS: High in folic acid; good source of fiber 1 Serving: Calories 225 (Calories from Fat 55); Fat 2g (Saturated 1g); Cholesterol 35mg; Sodium 680mg; Potassium 570mg; Carbohydrate 31g (Dietary Fiber 3g); Protein 11g % DAILY VALUE: Vitamin A 14%; Vitamin C 12%; Calcium 8%; Iron 18%; Folic Acid 34%; Magnesium 12% DIET EXCHANGES: 1 Starch, 3 Vegetable, 1 Fat Helpful For These Side Effects: (c) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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