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Creamy Fettuccine with Brussels Sprouts & Mushrooms

http://www.eatingwell.com/recipes/fettuccine_brussels_sprouts_mushrooms.html

From EatingWell:  September/October 2009

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.

6 servings, about 1 1/3 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
  2. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
  3. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.

Nutrition

Per serving : 385 Calories; 10 g Fat; 4 g Sat; 2 g Mono; 22 mg Cholesterol; 56 g Carbohydrates; 19 g Protein; 10 g Fiber; 438 mg Sodium; 467 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 high fat meat, 1/2 fat

Tips & Notes