FETTUCCINE WITH ASPARAGUS AND MUSHROOMS

Fettuccine with Asparagus and Mushrooms image

Enjoy this delicious pasta and vegetables side dish that's ready in merely 20 minutes!

Provided by Betty Crocker Kitchens

Time 20m

Yield 7

Number Of Ingredients 15

Ingredients

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

Steps:

Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
Cook and drain fettuccine as directed on package.
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.
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.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg