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Fettuccine with Mushrooms and Tomatoes Recipe

Photo by: Taste of Home

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To perk up a plate of fettuccine, Phyllis Schmalz Eismann of Kansas City, Kansas gets saucy with mushrooms. “I can toss this dish together in 30 minutes on a busy weeknight. And it's elegant enough to serve as a vegetarian entree for guests.”

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6 Servings
Prep/Total Time: 30 min.

Ingredients

1 package (12 ounces) fettuccine
1 pound fresh mushrooms, halved
1 large onion, chopped
1 large green pepper, chopped
4 garlic cloves, minced
1 teaspoon Crisco® Pure Olive Oil
3 tablespoons all-purpose flour
3 cups 1% milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup sun-dried tomatoes (not packed in oil), thinly sliced
1 cup (4 ounces) shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion, green pepper and garlic in oil for 4-6 minutes or until vegetables are tender.
In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce. Yield: 6 servings.

Nutrition Facts: 1-1/3 cups equals 387 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 662 mg sodium, 60 g carbohydrate, 5 g fiber, 23 g protein.

Fettuccine with Mushrooms and Tomatoes published in Country Woman August/September 2007, p37