Fettuccine with Asparagus and Mushrooms

  • Yield: servings


1/4cup sun-dried tomatoes
8ounces uncooked fettuccine
1teaspoon olive oil
1pound thin fresh asparagus spears, broken into 2-inch pieces
1pound fresh mushrooms, sliced
2cloves garlic, finely chopped
3tablespoons chopped fresh parsley
2tablespoons fresh basil leaves, chopped
1cup dry white whine or chicken broth
1cup cup chicken broth
2tablespoons cornstarch
1/2teaspoon salt
1/4teaspoon pepper
2tablespoons pine nuts
1/4cup freshly grated Parmesan cheese


  1. Cover dried tomatoes with boiling water. Let stand for 10 minutes; drain. Chop tomatoes.
  2. Cook and drain fettuccine as directed on package.
  3. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add asparagus, mushrooms, garlic, parsley, and basil; cook 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes, until tomatoes are heated.
  4. In a small bowl, place wine and broth, beat in cornstarch, salt and pepper with whisk until blended. Stir into vegetable mixture. Heat to boiling over with medium heat, stirring constantly, until mixture is smooth and bubbly. Boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.

Recipe reprinted with permission from Betty Crocker’s Living with Cancer Cookbook by Kris Gosh, M.D., M.B.A. and Linda Carson, M.D. (c) John Wiley & Sons Inc.