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 caloriescarbohydrate: 61.5 gcholesterol: 8.8 mgfat: 10.1 gfiber: 8.1 gprotein: 19.6 gsaturatedFat: 2.9 gservingSize: -sodium: 1248.2 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Asparagus Portobello Pasta
Directions
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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.
Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender.
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.