Healthy Recipe Eating Right Never Tasted So Good!
CREAMY FETTUCCINE WITH BRUSSELS SPROUTS & MUSHROOMS
SERVINGS: 6 • COOK TIME: 30 MINUTES
INGREDIENTS: • 12 oz whole-wheat fettuccine • 1 tbsp extra-virgin olive oil • 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake • 4 cups thinly sliced Brussels sprouts • 1 tbsp minced garlic • ½ cup dry sherry/2 tbsp sherry vinegar • 2 cups low-fat milk
• 2 tbsp all-purpose flour • ½ tsp salt • ½ tsp freshly ground pepper • 1 cup finely shredded Asiago cheese, plus more for garnish
DIRECTIONS: Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside. 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, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry). Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired. Ingredient Note: We prefer dry sherry, sold with other fortified wines in your wine or liquor store, instead of higher- sodium “cooking” sherry. Fit4LifeTampa.com
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