You are here: Home » Recipes » Fettuccine with Asparagus and Mushrooms Fettuccine with Asparagus and Mushrooms Recipe by Our Cookbook Collection Yield servings The pasta, pine nuts and cheese make this recipe a good choice for vegetarians with cancer. PrintEmail Ingredients 1/4 cup sun-dried tomatoes8 ounces uncooked fettuccine1 teaspoon olive oil1 pound thin fresh asparagus spears, broken into 2-inch pieces1 pound fresh mushrooms, sliced2 cloves garlic, finely chopped3 tablespoons chopped fresh parsley2 tablespoons fresh basil leaves, chopped1 cup dry white whine or chicken broth1 cup cup chicken broth2 tablespoons cornstarch1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons pine nuts1/4 cup freshly grated Parmesan cheese Instructions Cover dried tomatoes with boiling water. Let stand for 10 minutes; drain. Chop tomatoes. Cook and drain fettuccine as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add asparagus, mushrooms, garlic, parsley, and basil; cook 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes, until tomatoes are heated. In a small bowl, place wine and broth, beat in cornstarch, salt and pepper with whisk until blended. Stir into vegetable mixture. Heat to boiling over with medium heat, stirring constantly, until mixture is smooth and bubbly. Boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese. Recipe reprinted with permission from Betty Crocker’s Living with Cancer Cookbook by Kris Gosh, M.D., M.B.A. and Linda Carson, M.D. (c) John Wiley & Sons Inc.