Friday, September 25, 2009

Fettuccine with mushrooms and asparagus

This dish is so green and red, should have saved it for the holidays! Doesn't taste very 'holiday-esk' though. Tasted like pasta yummy-ness.

Hmmm.... I'd like to delete all of the above sentences I just wrote, because they're not very... descriptive? Interesting? Gramatically correct? All of the above. It was a brain fart that I actually typed and am allowing you to read. Go ahead, make fun. But, I'm posting late at night, with wine, so my synapses aren't firing as they should be.

In any case, this is a delicious, easy, and super healthy dish (except that I like to cover most pasta dishes in parmesan cheese). And it's holiday-esk. I mean, if costco can have their Christmas decorations out already, I can start thinking of holiday food.

Make the dish with spinach noodles. You wont regret it! I LOVE that this recipe gives you the option of fresh or dried herbs. On a random weeknight, who wants to A- go to the grocery store for special food items, B- spend $2.50 a pop per herb required, or C- I don't have a C. Use the dried herbs, people. Unless you have a fresh herb garden that's still producing for you. In which case, I'm sooooo jealous.

Mushroom and Asparagus Fettuccine
from Diabetic Living

8 ounces dried whole wheat fettuccine or linguine
8 ounces fresh asparagus, trimmed and cut into 1 1/2-inch-long pieces
Nonstick cooking spray
3 cups sliced fresh crimini, shiitake, or button mushrooms (I used white button)
1 medium leek, thinly sliced, or 1/2 cup chopped onion (I used the leek)
3 cloves garlic, minced
1/3 cup vegetable broth
1/4 cup evaporated fat-free milk
1 tablespoon finely shredded fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped plum tomatoes (I used cherry tomatoes)
1/4 cup pine nuts, toasted
Finely shredded Parmesan cheese (optional - Not in my book!)

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.

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.

Spoon mushroom mixture over pasta mixture; gently toss to coat. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately. Makes 4 servings.

Guten appetit!

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