Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Low Fat
Low Sodium
Meal Type: Entree
Ingredients
1/2 bag Porcini mushrooms
1 tsp. Unsalted butter
1/2 tsp. Shallots, minced
3 tbs. Cut sun-dried tomatoes, drained
1/2 cup Evaporated skim milk
1/8 tsp. Salt
1/8 tsp. White pepper
1/2 lb. Fettuccine or other pasta
1 tbs. Grated Parmesan cheese
1/2 Scallion, trimmed and cut diagonally into 1/4 inch slices
Preparation
Cover mushrooms with hot water in a bowl. Let stand 10 minutes. Drain, rinse and cut into 1/2 inch pieces. Melt butter in a heavy nonstick skillet over medium heat. Saute shallots 1 minute. Add mushrooms and tomatoes and continue to saute 3 minutes, stirring frequently. Stir in milk, salt, and white pepper. Bring to a boil. Reduce heat to low and simmer 10-15 minutes, or until volume is reduced by 1/4. Meanwhile, cook fettuccine in boiling water until al dente. Drain and transfer to a large bowl. Pour sauce over pasta and toss. Sprinkle with Parmesan and scallions.
Cook's Notes
Nutrition Information
Calories: 425
;
Total Fat: 3.1g
;
Saturated Fat: 1.1g
;
Polyunsaturated Fat: 0.9g
;
Carbohydrates: 81.6g
;
Protein: 16.4g
;
Vitamin A: 58 IU
;
Vitamin C: 4.6mg
;
Calcium: 134mg
;
Sodium: 138mg
;
Iron: 4.4mg
;
Fiber: 3g