Mushroom and Asparagus Pasta Recipe Video
Summary
Ingredients
| Fettucini | 6 Ounce (Whole wheat) | |
| Olive oil | 2 Teaspoon | |
| Shallots | 1⁄2 Cup (8 tbs), sliced | |
| Button mushroom | 8 Ounce, sliced | |
| Asparagus | 1 Pound | |
| Garlic | 1 Clove (5 gm), minced | |
| All purpose flour | 2 Tablespoon | |
| Vegetable broth | 1 1⁄4 Cup (20 tbs) | |
| Mozzarella cheese | 4 Ounce, shredded | |
| Fresh basil | 1⁄2 Cup (8 tbs), chopped |
Nutrition Facts
Serving size
Calories 343 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 22.4 mg7.5%
Sodium 332.1 mg13.8%
Total Carbohydrates 47 g15.6%
Dietary Fiber 5.2 g20.7%
Sugars 4.9 g
Protein 17 g34.2%
Vitamin A 27.5% Vitamin C 16%
Calcium 18.6% Iron 23.5%
*Based on a 2000 Calorie diet
Directions
1. Cook pasta as per the direction on the package.
2. Meanwhile, heat oil in a large deep skillet on medium heat.
3. Add shallots and cook for 3 minutes.
4. Add asparagus and mushroom, stir and cook for 5 minutes until asparagus is tender.
5. Pop in the garlic during last minute of cooking.
6. Sprinkle flour and cook for a minute.
7. Stir in broth and simmer for 4 minutes or until sauce thickens.
8. Drain the pasta.
SERVING
9. Plate the pasta top with sauce, cheese and basil.
Chef
