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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan. Serve immediately.

Nutrition Facts

319 calories; 8.3 g total fat; 0.8 g saturated fat; 1 mg cholesterol; 255 mg sodium. 651 mg potassium; 54 g carbohydrates; 3 g fiber; 8 g sugar; 15 g protein; 1022 IU vitamin a iu; 10 mg vitamin c; 81 mcg folate; 105 mg calcium; 4 mg iron; 111 mg magnesium;