Delicious Living
  • 1/2 pound thin asparagus stalks
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup thinly sliced red onion
  • 1 cup sliced wild mushrooms, such as chanterelle, enoki, morel, or shiitake (fresh or dried and reconstituted)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • Salt and pepper
  • 1/2 pound fresh fettuccine
  • 20 nasturtiums (cut in half if large)
  • Grated manchego cheese

Fettuccine with Asparagus, Nasturtiums and Wild Mushrooms

DL Staff | Delicious Living
  • Serves: 6 people
  • Calories per serving: 191

Fresh nasturtiums add a bright, peppery flavor to this simple but special dish.

  1. Trim asparagus stems. Cut stalks into 2-inch segments. If stalks are fairly thick, cut in half lengthwise.
  2. In a large skillet, heat butter and oil. Add asparagus, onions, and mushrooms and sauté over medium-high heat for 2 minutes. Stir in garlic and white wine and cook 2-4 minutes longer, or until asparagus is bright green. Season with salt and pepper.
  3. While asparagus is cooking, cook fresh fettuccine in boiling salted water until al dente, about 1 minute. Drain, reserving 1/2-cup cooking water. In a large bowl, combine pasta with asparagus mixture and cheese. Toss to mix, adding reserved pasta water if needed to keep moist. Stir in nasturtiums and serve immediately.

PER SERVING: Calories 191,Fat 5,Perfat 24,Cholesterol 5,Carbo 31,Protein 6,Fiber 2,Sodium 196

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