Kroger didn't have fresh pasta, so he used 8 oz of dried pasta. As usual, we couldn't get 4 servings out of it. The nutritional information is based on my changes/additions.
We would have again. We had with a Caesar Salad.
Creamy Mushroom Fettuccine
The hot pasta will melt the Parmesan cheese and help the sauce cling to the noodles.
Yield: Serves 3 (serving size: 1 1/2 cups)
Adapted from Cooking Light
1 (9-ounce) package refrigerated fresh fettuccine (used 8 oz dried)
1 tablespoon extra-virgin olive oil (didn't use)
|Photo by ALB|
1/2 cup chopped onion
12 ounces presliced cremini mushrooms
2 garlic cloves, minced
3/4 teaspoon salt, divided (used 1/4 tsp)
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
1 teaspoon chopped fresh thyme
1/2 cup half-and-half
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup chopped fresh parsley
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. (Didn't do). Add onion (and pancetta), mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt (didn't add), half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.
Nutritional Information from MyFitness Pal with changes
Calories: 492; Total Fat: 16 g; Saturated Fat: 7 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 43 mg; Sodium: 600 mg; Potassium: 492 mg; Total Carbohydrate: 65 g; Dietary Fiber: 3 g; Sugars: 4 g; Protein: 22 g
Adapted from Cooking Light NOVEMBER 2013