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Recipe: Asparagus Portobello Pasta
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4 SERVINGS
1/2 pound fettuccine
2 (15-ounce) cans asparagus
1 (2 1/4-ounce) cans sliced black olives
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
1/2 cup grated Parmesan cheese
Fill a large pot with water and the drained liquids of the asparagus and the
olives; bring to a boil. Cook the pasta for 8 to 10 minutes, or until al
dente. Drain. Meanwhile, heat oil in a large skillet over medium heat. Saute
the mushrooms, peas, and Italian seasoning until mushrooms are tender. In a
blender or food processor, puree the asparagus, black olives, tomato paste
and Parmesan cheese. Transfer to a small saucepan, and heat through over
medium low heat. Spoon the asparagus sauce over fettuccine, and top with
mushrooms and peas.
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Asparagus, Portobello, Pasta
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