Asparagus Portobello Pasta recipe

All Recipes Main Dish Recipes Pasta

Ingredients

2 (15 ounce) cans asparagus
1 (2.25 ounce) can sliced black olives
½ pound fettuccini pasta
1 tablespoon olive oil
3 large portobello mushrooms, sliced
1 (8 ounce) can peas, drained
2 teaspoons Italian seasoning
1 (6 ounce) can tomato paste
½ cup grated Parmesan cheese

Nutrition Info

389.7 calories
carbohydrate: 61.5 g
cholesterol: 8.8 mg
fat: 10.1 g
fiber: 8.1 g
protein: 19.6 g
saturatedFat: 2.9 g
servingSize: -
sodium: 1248.2 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with water and the drained liquids of the asparagus and the olives, bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain.

  2. Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.

  3. In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.

Recipe Yield

4 servings

Recipe Note

Tasty pasta covered in an asparagus based sauce with sauteed portobello mushrooms and peas.

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