Creamy Fettuccine with Brussels Sprouts and Mushrooms
Makes 6 servings, about 1 1/3 cups each
Prep Time: 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 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 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: calories 375; fat 11g (sat 3.7g, mono 1.7g, poly 0.5g); iron 3mg; cholesterol 18mg; calcium 244mg; carbohydrate 57g; sodium 240mg; protein 20g; fiber 8.5g
Nutrition Bonus: Vitamin A: 20% daily value; Vitamin C: 90% dv; Calcium: 25% dv; Iron: 15% dv