Asparagus & Mushrooms Fettuccine

Source: dLife

Fettuccine in a light cream sauce with fresh asparagus, mushrooms, sun-dried tomatoes, pine nuts, and freshly grated Parmesan cheese.

Nutrition Facts
Makes 7 servings
Amount Per Serving
Calories	213.2
Total Carbs	32.8g
Dietary Fiber	3.7g
Sugars	4.5g
Total Fat	3.1g
Saturated Fat	1.2g
Unsaturated Fat	1.9g
Protein	9.8g
Sodium	350.9mg
Dietary Exchanges Fat 1/4, Meat 1/4, Starch 1 1/2, Vegetable 1 1/4
See the Detailed Nutritional Analysis
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0.25 cup Tomatoes, sun dried (not in oil)
8 oz Pasta, fettuccine, semolina, dry
1 tsp olive oil
1 lb fresh asparagus, broken into 2-inch pieces
1 lb fresh mushroom slices
2 medium garlic cloves, finely chopped
3 tbsp chopped parsley
2 tbsp fresh basil, chopped
2 tbsp cornstarch
0.5 tsp salt
0.25 tsp black pepper
1 cup white wine, dry (or chicken broth)
1 cup fat free reduced sodium chicken broth
0.25 pine nuts
0.25 cup grated parmesan cheese, fresh

1 Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes, drain. Chop tomatoes.
2 Cook fettuccine according to package directions and drain.
3 While fettuccine is cooking, in a 12-inch skillet, heat oil over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
4 In a small bowl, beat cornstarch, salt and pepper into wine and broth with a wire whisk. Stir into vegetable mixture. Heat to boiling over medium heat, stirring frequently until mixture is smooth and bubbly. Boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.