• 2½ cups water
• 1 teaspoon salt
• 8 ounces fettuccine, broken into fourths
• 1 pound asparagus, trimmed and cut into bite-size pieces
• 1 cup heavy whipping cream
• ½ pound sliced mushrooms
• ¼ cup thinly sliced green onion
• 1 large clove garlic, minced
• ¼ teaspoon ground white pepper
• ½ cup grated parmesan cheese

In 3-quart saucepan, bring water and salt to a boil. Stir in fettuccine; cover loosely and adjust heat to boil gently for 5 minutes, stirring occasionally.

 

Add asparagus; cook stirring occasionally until most of the water has been absorbed, about 5 minutes.

 

Add cream, mushrooms, green onion, garlic, and pepper; reduce heat and cook stirring frequently until creamy, about 8 to 10 minutes.

 

Stir in parmesan cheese. Serve immediately.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 368
Cholesterol: 95 mg
Fat: 26 g
Sodium: 791 mg
Carbohydrates: 26 g
Protein: 12 g
Fiber:
Saturated Fat: 16 g