Pasta Alla Da Vinci with Spinach Garlic Fettuccine

Serving Size: 4-6


1 lb. Spinach Garlic Fettuccine
1 lb. fresh asparagus, cut into 1-inch pieces
5 cloves garlic, minced
1 cup onion, diced
2 tablespoons extra virgin olive oil
2 cups fresh mushrooms, sliced
3/4 cup fresh Italian parsley, chopped
1/2 teaspoon Italian herb seasoning
1-1/2 cups fresh tomatoes, diced
1/2 cup black olives, diced
1/2 cup mozzarella cheese, shredded
Dash cayenne pepper


  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and add to a heated serving bowl.
  2. Meanwhile, in a large skillet, sauté garlic and onion over medium heat until garlic turns light golden. Add asparagus, mushrooms, Italian herb seasonings, parsley, tomatoes and pepper, and cook covered for 5-10 minutes.
  3. Add the sauce to the pasta and toss lightly. Add mozzarella and olives. Mix thoroughly. Serve immediately.