Fettuccine with Asparagus and Mushrooms

 

1/4

cup sun-dried tomatoes (not in oil)

8

ounces uncooked fettuccine

1

teaspoon olive or canola oil

1

pound thin asparagus, broken into 2-inch pieces

1

pound mushrooms, sliced (6 cups)

2

cloves garlic, finely chopped

3

tablespoons chopped fresh parsley

2

tablespoons chopped fresh basil leaves

2

tablespoons cornstarch

1/2

teaspoon salt

1/4

teaspoon pepper

1

cup dry white wine or chicken broth

1

cup chicken broth

1/4

cup pine nuts

1/4

cup freshly grated Parmesan cheese

• 1 Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
• 2 Cook and drain fettuccine as directed on package.
• 3 While fettuccine is cooking, heat oil in 12-inch skillet 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 Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.