ASPARAGUS PORTOBELLO PASTA

Asparagus Portobello Pasta image

Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas.

Provided by Jared Zimmerman

Categories Main Dish Recipes Pasta

Time 30m

Yield 4

Number Of Ingredients 9

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Ingredients

2 (15 ounce) cans asparagus
1 (2.25 ounce) can sliced black olives
½ pound fettuccini pasta
1 tablespoon olive oil
3 large portobello mushrooms, sliced
1 (8 ounce) can peas, drained
2 teaspoons Italian seasoning
1 (6 ounce) can tomato paste
½ cup grated Parmesan cheese

Steps:

Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 61.5 g, Cholesterol 8.8 mg, Fat 10.1 g, Fiber 8.1 g, Protein 19.6 g, SaturatedFat 2.9 g, Sodium 1248.2 mg, Sugar 9 g