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Fettuccine Italiana


  • 8 ounces uncooked fettuccine
  • 1 package (14 ounces) reduced-fat smoked turkey sausage, thinly sliced
  • 2 cups cut fresh asparagus (1-1/2-inch pieces)
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup shredded Parmesan or Romano cheese


  • 1. Cook fettuccine according to package directions.
  • 2. Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts

1 cup: 285 calories, 8g fat (2g saturated fat), 39mg cholesterol, 908mg sodium, 34g carbohydrate (0 sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.


Average Rating: 4.5
  • Pam Posada
    Dec 31, 1969

    I have made this on several occasions and it just keeps getting better. The only thing I add extra is some crushed chili peppers which we like in most dishes. Will definitely make many more times. Oh, I also use Smartfields spaghetti as it is low carb; no cholesterol; low everything else and tastes great!!

  • ConnieK
    Mar 16, 2013

    Flavorful and easy to make. Makes a great weeknight meals.

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