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
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.