Tuesday, March 4, 2014

Gluten Free Fettuccine Recipe

     Asparagus comes into season in March, this is a time of year when you will find them in abundance and quite affordable.  This recipe uses Viviana Gluten Free Garlic with Toasted Onion Fettuccine and a few simple ingredients....it's easy to make and quite delish!
 
Photo: Viviana' Gluten Free Garlic with Toasted Onion Fettuccine....A few simple ingredients..Light sauce......and it's what's for dinner!!!
 
Mushroom and Asparagus Garlic Toasted Onion Fettuccine
                                                                     Serves 4
 Ingredients:
1 8 oz package - Vivana Gluten Free Garlic Toasted Onion Fettuccine
8 oz - fresh asparagus
5 oz - white mushrooms
1/4 - white onion
1 Tbsp - extra virgin olive oil
8 oz - water
As needed - salt and black pepper

Directions:
1. Place a large pot of water on the stove over high heat. Bring to a boil.

2. While the water is heating, wash and rinse the asparagus. Slice the mushrooms into 1/4" thick slices. Chop the fibrous bottoms off the asparagus, and chop into 1/2-3/4" pieces on a bias. Finely dice the onion.

3. Place a large frying pan on the stove over medium/medium-high heat. Add the olive oil to the pan. Once the oil is hot, add the onions, vegetables, and mushrooms to the pan.

4. Add the Viviana Gluten Free Garlic Toasted Onion Fettuccine to the boiling water. Cook until the pasta is tender. Remove from the heat and drain using a colander. Rinse thoroughly.

5. Once the vegetables are tender, season generously to taste with salt and black pepper. Add the 1 cup of water, and bring to a simmer. Cook for 3-5 minutes. Check seasoning and adjust accordingly.

6. Plate the pasta, and top with the sauce.

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