Brussels Sprouts and Mushrooms with Creamy Fettuccine
Makes 6 servings, about 1 1/3 cups each
PrepTime: 30 minutes
Total Time: 30 minutes
Ease of Preparation: Easy
12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms
4 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry
2 cups low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup finely shredded Asiago cheese, plus more for garnish
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, until fragrant, about 1 minute. Add sherry, scraping up any brown bits; bring to a boil and cook, until almost evaporated, about 1 minute.
3. Mix milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
Nutritional Notes: 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.
Nutrition Bonus: Vitamin C (75% daily value), Calcium (28% dv), Magnesium (25% dv), Folate (19% dv), Iron (18% dv), Vitamin A (16% dv).