Ingredients Jump to Instructions ↓

  1. 2 (15 ounce) cans asparagus

  2. 1 (2 1/4 ounce) can sliced black olives

  3. 1/2 pound fettuccini pasta

  4. 1 tablespoon olive oil

  5. 3 large portobello mushrooms, sliced

  6. 1 (8 ounce) can peas, drained

  7. 2 teaspoons Italian seasoning

  8. 1 (6 ounce) can tomato paste

  9. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Fill a large pot with water and the drained liquids of the asparagus and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain. Meanwhile, heat oil in a large skillet over medium heat. Saute mushrooms, peas, and Italian seasoning until mushrooms are tender. In a blender or food processor, puree asparagus, black olives, tomato paste and Parmesan. Transfer to a small saucepan, and heat through over medium-low heat. Spoon asparagus sauce over fettuccini, and top with mushrooms and peas.


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