Fettuccine with Asparagus, Mushrooms, and Caramelized Onions

This delightful fettuccine dish combines tender asparagus, earthy mushrooms, and sweet caramelized onions, all tossed in a light olive oil dressing. The flavors meld beautifully, offering a balance of freshness and richness that makes it a perfect vegetarian main course. It's a sensible and appealing option for those looking for a comforting yet elegant meal.

Ingredients:

• 8 oz fettuccine pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium onion, thinly sliced
• 8 oz mushrooms, sliced
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown (about 10-15 minutes). Remove the onions from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.
4. Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes. Season with salt, pepper, and red pepper flakes (if using).
5. Add the asparagus to the skillet and sauté for another 3-4 minutes until tender but still bright green.
6. Return the caramelized onions to the skillet, then add the cooked fettuccine. Toss everything together gently, adding a splash of pasta water if needed to help combine.
7. Serve hot, garnished with grated Parmesan cheese and fresh parsley.