• Check out this tasty Fettuccine Toscano recipe.

Ingredients

  • 9 oz fresh fettucine
  • 1 lb asparagus
  • 4-5 cremini mushrooms
  • 4-5 shiitake mushrooms, stemmed
  • 3 Tbs butter
  • 3 Tbs olive oil
  • 8-10 fresh basil leaves or 1 Tbs dried basil
  • 1 clove garlic, minced or 1/8 tsp garlic powder
  • 1/2 cup vegetable broth
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
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READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Pasta
TYPE OF DISH Pasta
COOKING METHOD Stove-Top
CUISINE Italian

Preparation

  1. In a large pot of rapidly boiling, lightly salted water, cook pasta until barely tener, 3-5 minutes. Drain well.
  2. Slice asparagus into small pieces on an angle. Trim stems and slice mushrooms crosswise into umbrella shapes.
  3. In large skillet, melt butter in oil over med-high heat. Heating oil and butter give good favor and keeps butter from burning. Add asparagus, mushrooms, basil, and garlic. Cook, tossing, until asparagus is crisp-tender and mushrooms have softened, about 5 minutes.
  4. Add vegetable broth and bring to simmer. Add pasta, parmesan, salt, and pepper to skillet. Toss gently.

Rating

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