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Asparagus Portobello Pasta


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  #1  
October 23rd, 2004, 09:27 AM
BluesCluesMom
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Posts: n/a
**Although the listed ingredients here are canned...I encourage you to use fresh veggies when possible for better flavor**



INGREDIENTS:
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



DIRECTIONS:
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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  #2  
October 23rd, 2004, 01:18 PM
Platinum Supermommy
Join Date: Sep 2004
Location: arlington, va
Posts: 21,980
oh my gosh. that is probably the tastiest recipe i have ever seen.
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  #3  
October 12th, 2005, 02:06 PM
Member
Join Date: Oct 2005
Posts: 11
YUM!
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