Fettuccine With Asparagus And Shiitake Mushrooms

Ingredients

• 1 ½pounds asparagus, tough stalks trimmed and all stalks cut into 3/4-inch pieces
• 1pound fettuccine
• 2tablespoons olive oil
• 1garlic clove, minced
• 3shallots, chopped
• 6shiitake mushrooms, sliced
• Coarse salt and freshly ground pepper to taste
• 2tablespoons parsley, chopped
• Freshly grated Parmesan cheese

• Nutritional Information

  • • Nutritional analysis per serving (4 servings)

      563 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 102 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 20 grams protein; 0 milligrams cholesterol; 20 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

  Powered by DiningAndCooking.com

4 main-course servings

Preparation

1. Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
2. Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
3. Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
4. Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.