Ingredients

• 8 ounces fettuccine
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cups asparagus
• 0.33 cups shallot
• salt and freshly ground black pepper to taste
• 2 cups mushrooms
• 1.5 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• 0.75 cups heavy cream
• 0.75 cups grated Parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to boil. Add fettuccine and cook until tender with a bite, 7 to 10 minutes. Remove fettuccine to a colander to drain, and reserve pasta water.
2. 2 Meanwhile, heat olive oil and butter in a large nonstick skillet over medium heat. When butter has melted, swirl the skillet to mix with the oil.
3. 3 Add asparagus and shallot to the skillet and cook, stirring, 2 to 3 minutes. Season with salt and pepper.
4. 4 Add mushrooms and cook, stirring, about 2 minutes. Add garlic and Italian seasoning and cook an additional 30 seconds.
5. 5 Stir in heavy cream and bring to a boil. Add grated Parmesan cheese and stir until melted. See note. Stir in 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.

Nutrition per serving