Ingredients
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
Preparation
Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
Cook and drain fettuccine as directed on package.
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.
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.
