Fettuccine with Mushrooms, Asparagus, and Sun-Dried Tomatoes

It’s been a while since I’ve made pasta with my Imperia pasta maker. I call it a pasta maker rather than a machine because it’s powered by a hand crank. It’s a real workout-skip-the-gym thing.

Anyway, paired with thin spring asparagus, mushrooms, and sun-dried tomatoes (thanks Bebe!), a little bit of cream and some basil, made for a fabulous dinner on Saturday night – accompanied by a loaf of seeded bread from Sarcone’s! 

• 2 tablespoons olive oil
• 8 oz. mushrooms, sliced
• 3 garlic cloves, minced
• 1 pound asparagus, trimmed into 1 1/2″ pieces
• 1/4 cup sun-dried tomatoes, chopped
• 2 chicken bullion cubes
• 2 cups boiling water
• 1 cup heavy cream
• 1/4 cup parmesan cheese
• 2 tablespoons basil, chopped
• 1 pound fettuccine

1. In a large sauté pan, heat olive oil over medium high heat, add mushrooms, garlic, and asparagus and cook for 3 minutes.
2. Add sun-dried tomatoes and reduce heat to medium.
3. Add broth to pan, let reduce for 10 minutes, add cream and parmesan.
4. Reduce for 10 minutes and add basil.
5. Add fettuccine to boiling water.
6. Drain pasta and add to the sauté pan, stir well to coat the pasta. Serves four.