Creamy Asparagus and Mushroom Pasta

• 8 ounces fettuccine
• 1 tablespoon olive oil
• 1 tablespoons butter
• 2 cups sliced (1 1/2 inch) fresh asparagus
• 1/3 cup thinly sliced shallot
• salt and freshly ground black pepper to taste
• 2 cups sliced fresh mushrooms
• 1 1/2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• 3/4 cup heavy cream
• 3/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to boil. Add fettuccine and cook until tender with a bite, 7 to 10 minutes. Remove fettuccine to a colander to drain, and reserve pasta water.
2. Meanwhile, heat olive oil and butter in a large nonstick skillet over medium heat. When butter has melted, swirl the skillet to mix with the oil.
3. Add asparagus and shallot to the skillet and cook, stirring, 2 to 3 minutes. Season with salt and pepper.
4. Add mushrooms and cook, stirring, about 2 minutes. Add garlic and Italian seasoning and cook an additional 30 seconds.
5. Stir in heavy cream and bring to a boil. Add grated Parmesan cheese and stir until melted. See note. Stir in 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately.Cook’s NotePurchased grated Parmesan cheese usually has an anti-caking agent added that may affect the texture of the sauce. For best results, purchase a block of Parmesan and grate just prior to use.