Fettuccine with Asparagus, Tomatoes, and Spicy Mushrooms

This vibrant fettuccine dish combines the freshness of asparagus and tomatoes with the earthiness of mushrooms, all enhanced by the heat of jalapeños. Tossed in olive oil and seasoned to perfection, this recipe balances traditional Italian pasta with a creative twist, making it a delightful meal for any occasion. It's vegetarian and packed with nutrients, perfect for a wholesome dinner.

Ingredients:

• 8 oz fettuccine pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1-2 jalapeños, sliced (adjust for spice preference)
• 1 cup mushrooms, sliced
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

Instructions:

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
3. Add the mushrooms and jalapeños to the skillet, cooking until the mushrooms are tender and slightly browned, about 5-7 minutes.
4. Stir in the asparagus and cook for an additional 3-4 minutes, until bright green and tender-crisp.
5. Add the cherry tomatoes, garlic powder, Italian seasoning, salt, and pepper, cooking until the tomatoes are softened, about 2 minutes.
6. Add the cooked fettuccine to the skillet, tossing everything together. If the pasta seems dry, add a splash of reserved pasta water and the remaining olive oil to achieve a silky consistency.
7. Serve hot, garnished with grated Parmesan cheese if desired.