FETTUCCINE WITH FENNEL AND SHIITAKE MUSHROOMS

Fettuccine With Fennel And Shiitake Mushrooms image

Provided by Florence Fabricant

Categories dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
1/4 pound fresh shiitake mushrooms, sliced very thin
1 clove garlic, minced
1 1/2 cups very thinly sliced fennel bulbs
6 ounces fresh fettuccine
1/3 cup heavy cream
1 sun-dried tomato, slivered
1/2 tablespoon minced fennel tops
Salt and freshly ground black pepper
Freshly grated Italian Parmesan cheese

Steps:

Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 548, UnsaturatedFat 17 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 616 milligrams, Sugar 5 grams