Fettuccine With Fennel And Shiitake Mushrooms

5.0(33)

by Florence Fabricant·published 1990-02-11

ItalianDinner, Easy, Quick, Weeknight, Pastas, Main Course

Servings

2 servings

Total time

30 min

prep 10 min

Calories / serving

548 kcal

Ingredients (10)

serves

Instructions (3 steps)

01Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
02Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
03Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.

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