We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to email@example.com.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
**Although the listed ingredients here are canned...I encourage you to use fresh veggies when possible for better flavor**
2 (15 ounce) cans asparagus
1 (2.25 ounce) can sliced black olives
1/2 pound fettuccini pasta
1 tablespoon olive oil
3 large portobello mushrooms, sliced
1 (8 ounce) can peas, drained
2 teaspoons Italian seasoning
1 (6 ounce) can tomato paste
1/2 cup grated Parmesan cheese
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.