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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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 7 servings
Amount Per Serving
Calories 213.2
Total Carbs 32.8 g
Dietary Fiber 3.7 g
Sugars 4.5 g
Total Fat 3.1 g
Saturated Fat 1.2 g
Unsaturated Fat 0.7 g
Potassium 487.6 mg
Protein 9.8 g
Sodium 350.9 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Meat , 1 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  sun dried tomatoes
8 oz  fettuccine
1 tsp  olive oil
1 lb  fresh asparagus
1 lb  fresh mushroom slices
2 each  medium garlic cloves
3 tbsp  chopped parsley
2 tbsp  fresh basil
2 tbsp  cornstarch
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 cup  white wine
1 cup  fat free reduced sodium chicken broth
0 1/4 each  pine nuts
0 1/4 cup  grated Parmesan cheese
  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.
  5. Heat to boiling over medium heat, stirring frequently until mixture is smooth and bubbly. Boil and stir 1 minute.
  6. Serve over fettuccine. Sprinkle with nuts and cheese.

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