I love pasta dishes year round but in the summer, I try to keep it a bit on the lighter side. I don’t use as many heavy sauces and like to add lots of different types of vegetables. This fettuccine with mushroom caesar sauce recipe is a favorite. You can add sautéed zucchini or yellow summer squash to this dish if you’d like an extra splash of color. Either way it’s delicious!
- 8 ounces fettuccine (uncooked)
- 2 tbsp olive oil
- 1 pound white button mushrooms, sliced (about 5 cups)
- 1 tsp minced garlic
- 1 jar (7 ounces) sun-dried tomatoes (drained)
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 1/2 cups croutons (homemade recipe below) (optional)
- 1/3 cups grated Parmesan cheese
- Fill a large sauce pan with salted water, bring to a boil.
- Add fettuccine & cook according to package directions. Drain, reserving 1/2 cup of the water. Keep pasta warm.
- In a large skillet heat olive oil on medium heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are tender – about 6 minutes.
- Stir in sun-dried tomatoes, salt and black pepper. Cook until heated through. Add the reserved liquid to the pan and pour over the fettuccine. Top with Parmesan cheese and croutons if desired.
You can use store-bought croutons, but it’s very easy to make your own too.
- 2 slices of bread
- 2 tbsp butter
- garlic salt or other seasonings
- Cut bread into 1″ cubes.
- Toast the cubed pieces in the oven at 350F oven for 10 minutes.
- Let cool.
- Melt butter in cast iron pan & fry cubes on each side, seasoning lightly.
Cool and serve!