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Mushroom and Asparagus Fettuccine Recipe

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This recipe for Mushroom and Asparagus Fettuccine, by , is from The Health and Wellness Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carl DeRush
Added: Tuesday, September 15, 2009


8 ounces dried whole wheat fettuccine or linguine
8 ounces fresh asparagus, trimmed and cut into 1-1/2-inch-long pieces
Nonstick cooking spray
3 cups sliced fresh crimini, shiitake, or button mushrooms
1 medium leek, thinly sliced, or 1/2 cup chopped onion
3 cloves garlic, minced
1/3 cup vegetable broth
1/4 cup evaporated fat-free milk
1 tablespoon finely shredded fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped plum tomatoes
1/4 cup pine nuts, toasted
Finely shredded Parmesan cheese (optional)

1. Cook fettuccine or linguine 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.

2. Meanwhile, coat an unheated large nonstick skillet with nonstick 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.

3. Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately. Makes 4 servings.




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