Prep time: 20 minutes Serving Size: 4 to 6
- 1 pound portabella mushrooms
- 12 ounces fettuccini
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon ground black pepper
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper
- 1 (15-ounce) can crushed tomatoes in puree
- 1 cup low-sodium chicken stock
- 8 ounces fresh asparagus, sliced diagonally in 1-inch
pieces (about 1-1/2 cups)
- 2 tablespoons Italian parsley, chopped
Bring a large pot of lightly salted water to a boil. Meanwhile,
remove any portabella stems by twisting off. Trim and slice
stems and caps; halve the portabella cap slices. Begin boiling
pasta according to package directions, usually about 10 minutes.
Meanwhile, in a large, nonstick skillet, heat 2 tablespoons
olive oil over high heat. Add mushroom slices and cook, stirring,
about 5 minutes. Sprinkle with 1/4-teaspoon salt and black pepper.
Remove to plate; keep warm.
In same skillet, add remaining 2 tablespoons olive oil. Sauté
garlic and crushed red pepper with remaining 3/4 teaspoon salt
for 1 minute. Immediately add crushed tomatoes and broth. Bring
to a boil; reduce heat to medium and simmer, uncovered, to blend
the flavors and thicken the sauce, about 5 minutes. Add asparagus.
Cover and cook 2 minutes. Stir in cooked mushrooms and any accumulated
liquid. Use a spider to strain pasta into the sauce and heat
through. Serve with chopped parsley.