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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love asparagus, and this is another lovely way to enjoy it! Ingredients:
1 lb fresh asparagus spear |
1 (12 ounce) package fettuccine |
1 medium onion, minced |
3 garlic cloves, minced |
1/2 cup butter, melted |
1/2 lb fresh mushrooms, sliced |
1 medium carrot, scraped and sliced |
1 cup half and half cream (i use fat free half and half to reduce calories) |
1/2 cup chicken broth |
2 teaspoons dried basil (if using fresh, increase by half) |
1/2 cup green pepper, chopped |
1/2 cup red pepper, chopped |
1 cup parmesan cheese, freshly grated (not the kind in a shake on can!) |
salt and freshly ground pepper |
additional parmesan cheese, freshly grated |
Directions:
1. Snap off the tough ends of the asparagus. Cut asparagus diagonally into 1 inch pieces; set aside.
2. Cook fettucine according to package directions. Drain well, and set aside.
3. Saute onion and garlic in melted butter in a large skillet over medium heat for 3 minutes. Add the asparagus, mushrooms, and carrot. Saute 7 minutes.
4. Add half and half, chicken broth, and basil; cook over high heat 5 minutes or until the liquid is reduced by about 1/3. Stir in green and red pepper; cook 3 minutes.
5. Add reserved fettucine, 1 cup Parmesan cheese, and salt and pepper to taste. Cook over low heat, stirring constantly, until the mixture is thoroughly heated. Sprinkle with additional Parmesan cheese if desired. Serve immediately.
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