Mushroom & Asparagus Fettuccine

Mushroom & Asparagus Fettuccine

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From: Diabetic Living Magazine

Mushrooms add flavor and a meaty texture to this vegetarian pasta dinner. Evaporated fat-free milk makes a rich sauce that's lower in fat than the traditional recipe so you can feel good indulging in this creamy fettuccine recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces dried whole-wheat fettuccine or linguine pasta
  • 8 ounces fresh asparagus, trimmed and cut into 1½-inch-long pieces
  • 3 cups sliced fresh crimini, shiitake, or button mushrooms
  • 1 medium leek, thinly sliced, or ½ cup chopped onion
  • 3 cloves garlic, minced
  • ⅓ cup vegetable broth
  • ¼ cup evaporated fat-free milk
  • 1 tablespoon finely shredded fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 cup chopped plum tomatoes
  • ¼ cup pine nuts, toasted
  • Finely grated Parmesan cheese (optional)

Preparation

  • Prep

  • Ready In

  1. Cook pasta according to package directions, adding asparagus for the last 1 to 2 minutes of the cooking time; drain. Return pasta mixture to saucepan; cover and keep warm.
  2. Meanwhile, coat an unheated large nonstick skillet with cooking spray. Preheat over medium-high heat. Add mushrooms, leek or onion, and garlic to hot skillet. Cover and cook for 4 to 5 minutes or until tender, stirring occasionally. Stir in vegetable broth, evaporated milk, dried basil (if using), dried oregano (if using), salt, and pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, fresh basil (if using), and fresh oregano (if using); heat through.
  3. Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan. Serve immediately.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 319 calories; 8 g fat(1 g sat); 3 g fiber; 54 g carbohydrates; 15 g protein; 81 mcg folate; 1 mg cholesterol; 8 g sugars; 1,022 IU vitamin A; 10 mg vitamin C; 105 mg calcium; 4 mg iron; 255 mg sodium; 651 mg potassium
  • Nutrition Bonus: Iron (22% daily value), Folate (20% dv), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ vegetable, 1 fat

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