pasta - Asparagus Portobello Pasta

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Asparagus Portobello Pasta

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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2 cans asparagus -- (15 ounce)

1 can sliced black olives -- (2.25 ounce)

1/2 pound fettuccini pasta

1 tablespoon olive oil

3 large portobello mushrooms -- sliced

1 can peas -- (8 ounce) drained

2 teaspoons Italian seasoning

1 can tomato paste -- (6 ounce)

1/2 cup grated Parmesan cheese

 

 

1) 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.

2) Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms,

peas, and Italian seasoning until mushrooms are tender.

3) 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.

 

 

 

Makes 4 servings

 

 

 

Source:

" http://pasta.allrecipes.com/az/sprgsPrtbllPst.asp "

 

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Per Serving (excluding unknown items): 199 Calories; 10g Fat (43.8% calories

from fat); 10g Protein; 20g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol;

714mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable;

0 Fruit; 1 1/2 Fat.

 

NOTES : " Tasty pasta covered in an asparagus based sauce with sauteed

portobello mushrooms and peas. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0