Mushroom & Asparagus Fettuccine
Recipe from Diabetic Living

Mushrooms add flavor and a meaty texture to this vegetarian pasta dinner. Evaporated fat-free milk makes a rich cream sauce that's lower in fat than the traditional recipe.


Mushroom & Asparagus Fettuccine


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Total Time: 25 mins
Servings: 4 servings
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Ingredients
 
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  • 8  ounces  dried whole wheat fettuccine or linguineOn Sale
  • 8  ounces  fresh asparagus, trimmed and cut into 1 1/2-inch-long piecesOn Sale
  •     Nonstick cooking sprayOn Sale
  • 3  cups  sliced fresh crimini, shiitake, or button mushroomsOn Sale
  • 1  medium  leek, thinly sliced, or 1/2 cup chopped onionOn Sale
  • 3  cloves  garlic, mincedOn Sale
  • 1/3  cup  vegetable brothOn Sale
  • 1/4  cup  evaporated fat-free milkOn Sale
  • 1  tablespoon  finely shredded fresh basil or 1 teaspoon dried basil, crushedOn Sale
  • 1  tablespoon  snipped fresh oregano or 1 teaspoon dried oregano, crushedOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/8  teaspoon  black pepperOn Sale
  • 1  cup  chopped plum tomatoesOn Sale
  • 1/4  cup  pine nuts, toastedOn Sale
  •     Finely shredded Parmesan cheese (optional)On Sale
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Directions
1.
Cook fettuccine or linguine 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 nonstick 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 cheese. Serve immediately. Makes 4 servings.
Nutrition information
Calories 319, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 255 mg, Carbohydrate 54 g, Fiber 3 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch 3, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Saute Mushrooms
Want an elegant mushroom appetizer without the fuss of hand-stuffing mushroom caps? Learn how to saute mushrooms for a simple yet flavorful dish; they're delicious on their own or served on top of crostini. You can use a mixture of mushroom types -- such as shiitake, oyster, or maitake -- to maximize on earthy flavor, but the beauty of sauteing mushrooms is that even white button mushrooms end up golden brown and delicious. The trick to sauteing mushrooms is keeping the heat at medium-high or high: Mushrooms contain a high percentage of water, and high heat helps evaporate the liquid the mushrooms exude during cooking and allows them to brown; use low heat, and the mushrooms will wind up gray and soggy.

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Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.

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