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Barbara Brandt's Fitness Fettuccine

chef.expert's picture
Ingredients
  Asparagus 1 Pound, the tough ends removed and the stalks peeled
  Thin asparagus 1 Pound, the tough ends removed and the stalks peeled (About 1 Bunch)
  Vegetable oil spray 1
  Nonstick vegetable oil spray 1 Tablespoon
  Extra virgin olive oil 1 Teaspoon
  Fresh shiitake mushrooms 1⁄2 Pound, stems discarded, caps wiped clean and sliced
  Shiitake mushrooms 1⁄2 Pound, stems discarded, caps wiped clean and sliced
  Garlic 2 Clove (10 gm), minced
  Garlic 2 Clove (10 gm), minced to make 2 teaspoon
  Parsley 3 Tablespoon, chopped
  Chopped parsley 3 Tablespoon
  Basil 2 Tablespoon, chopped
  Chopped basil 2 Tablespoon
  Sun dried tomatoes 1⁄4 Cup (4 tbs), rehydrated and chopped (Not Oil Packed)
  Sun dried tomatoes 1⁄4 Cup (4 tbs), chopped
  Dry white wine 1 Cup (16 tbs)
  Chicken broth/Canned reduced-sodium chicken broth 1 Cup (16 tbs)
  Dried fettuccine 1 Pound
  Pine nuts 2 Tablespoon
  Parmesan 1⁄2 Cup (8 tbs), grated
  Freshly grated parmesan 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut asparagus into 1/2-inch diagonal slices.

MAKING
2) Spray a large nonstick pan with the nonstick vegetable oil spray.
3) Add olive oil and heat moderately over high heat until hot.
4) Add asparagus and sauté for 1 minute.
5) Put mushrooms and garlic in it and sauté for 5 minutes.
6) Add herbs, tomatoes, wine, and broth. Simmer for 6 minutes.
7) Follow package instructions to cook fettuccine.
8) Drain the mixture and transfer content to a large bowl.
9) Mix pasta sauce, pine nuts, Parmesan, and salt and pepper to taste and toss.

SERVING
10) Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Interest: 
Holiday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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