Fettuccine with Mushrooms and Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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To perk up a plate of fettuccine, Phyllis Schmalz Eismann of Kansas City, Kansas gets saucy with mushrooms. âI 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.â Ingredients:
1 package (12 ounces) fettuccine |
1 pound fresh mushrooms, halved |
1 large onion, chopped |
1 large green pepper, chopped |
1 teaspoon olive oil |
4 garlic cloves, minced |
3 tablespoons king arthur unbleached 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:
1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
2. 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.
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