Fettucine Asparagus with Shiitake & Smoked Bacon
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
bacon
smoked, cut into 1/2 inch pieces |
|
| 4 | tablespoons |
olive oil
|
|
| 6 | ounces |
mushrooms, shiitake
sliced |
|
| 1 | pound |
asparagus
cut into 2 inch pieces |
|
| 12 | ounces |
pasta, fettuccine
|
|
| 1 | tablespoon |
thyme
finely chopped |
*
|
| 2 | tablespoons |
oregano
finely chopped |
*
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
bacon
smoked, cut into 1/2 inch pieces |
|
| 6E+1 | ml |
olive oil
|
|
| 173.4 | ml/g |
mushrooms, shiitake
sliced |
|
| 453.6 | g |
asparagus
cut into 2 inch pieces |
|
| 346.8 | ml/g |
pasta, fettuccine
|
|
| 15 | ml |
thyme
finely chopped |
*
|
| 3E+1 | ml |
oregano
finely chopped |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Sauté bacon in skillet until crisp, remove to a plate.
Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened.
Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water.
Drain the noodles and toos with the asparagus, bacon, shiitake and fresh herbs.
Season with salt and pepper.
