Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.47 Kcal (810 kJ) | ||
| Calories from fat | 78.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 13% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 860.92mg | 36% | |
| Potassium | 138.31mg | 3% | |
| Total Carbs | 20.39g | 7% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 8.75g | 18% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 155.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 178.93 Kcal (749 kJ) | ||
| Calories from fat | 72.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 13% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 4% | |
| Sodium | 796.23mg | 36% | |
| Potassium | 127.92mg | 3% | |
| Total Carbs | 18.85g | 7% | |
| Sugars | 2.55g | 11% | |
| Dietary Fiber | 1.58g | 7% | |
| Protein | 8.09g | 18% | |
| Vitamin C | 3.1mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 143.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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