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Fettuccine With Mushrooms And Asparagus

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main-dish low carb vegetarian easter dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Fine sea salt and freshly ground black pepper

1/4 cup extra virgin olive oil

1/4 cup red onion cut into small dice

1/4 teaspoon crushed red pepper flakes, plus more to taste

1/2 pound cremini mushrooms, wiped clean with a damp cloth and thinly sliced

1/2 cup homemade vegetable stock or store-bought, low-sodium vegetable broth

1/2 pound thin or pencil asparagus, thinly sliced on the bias, tip end left about 1 1/2 inches long

3/4 cup heavy cream

3 tablespoons pine nuts

1 pound dried fettuccine or pappardelle

2 tablespoons shredded basil

3 tablespoons unsalted butter

1/4 cup freshly grated Parmigiano-Reggiano

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