Fettuccine with Sun dried Tomatoes, Asparagus and yes, cream cheese

You can pretty much make this dish with any kind of pasta but fettuccine is just a fun pasta to eat and make! This dish is not for the dieter although you can substitute with light variations to cut the calories and fat. Or make this a side dish instead of the main dish and you'll ensure calorie cutting.

What you will need:

1lb fettucini (or any type of pasta)

1/4lb of sun dried tomatoes marinated already

1 bunch of asparagus

bushel of sliced mushrooms (baby bella's or shitake are yummy)

1/2 cup of cream cheese spread

1/2 cup of olive oil

1/2 pad of butter

3 cloves of garlic

1 shallot

2 tablespoons of grated pecorino romano cheese

1 long pot for the pasta filled with water

1 saute pan

Preparation & cooking time: about 45 minutes

Let's get cooking:

In a large saute pan, line the pan with olive oil, heat oil, throw in your garlic and onions chopped finely.

Slice your Sun Dried Tomatoes in long strips, chop your asparagus, leaving off the ends. Chop mushrooms as well. Once your garlic and shallots have simmered for about a minute, add in all of your veggies. Cover for 10 minutes. At this time, your pot with the water should be on high to come to a boil. Once it has come to a boil, you can add in your pasta.

Lift the cover off of your veggies, add in your cream cheese and butter, stir to soften and mix. Leave uncovered 5 minutes and depending on how tender you like your asparagus, i prefer a bit of a bite on it and not mushy, you are done cooking the veggie sauce for the pasta.

Wine Recommendation: Sabor Real Crianza 2005

Bon Appetito!