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Fettuccini with Asparagus, Oyster Mushrooms and Extra Virgin Olive Oil

4 servings


High Fibre No Added Sugars Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

20.9 g
91.5 g
7.3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 607
  • Fat 17.8 g
    • Saturated  
    • + Trans 
  • Cholesterol 5 mg
  • Sodium   510 mg
  • Carbohydrate 91.5 g
    • Fibre   7.3 g
    • Sugars  
  • Protein 20.9 g
    • Vitamin A 5 %
    • Vitamin C 12 %
    • Calcium 12 %
    • Iron 29 %


Bring a large pot of lightly salted water to a boil. Add fettuccini and cook to desired doneness. While this occurs, heat 2 Tbsp. of the oil in a skillet over medium heat. Add garlic, mushrooms and asparagus and cook, stirring, until the mushrooms and asparagus are just tender, about 5 minutes. Add 3/4 cup of the pasta cooking water to the pan and bring to a simmer. Drain pasta and add it, the Parmesan cheese and the basil to the skillet. Season with salt and pepper and toss to combine. Divide pasta among 4 bowls, or spoon into a large serving bowl. Drizzle will remaining 2 Tbsp. of oil. Serve pasta with additional freshly grated Parmesan cheese at the table, if desired.

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