Vegetarian

Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms is for Dinner.

Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms takes 20 minutes to prepare.

Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms takes 20 minutes to cook.

Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms makes 6 servings.

The ingredients for Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms are:

12 oz. fettuccine
1 tbsp extra virgin olive oil
4 C mushrooms, sliced
4 C brussel sprouts, thinly sliced
1 tbsp minced garlic
1/2 C dry sherry
2 C low fat milk
2 tbsp all purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 C Asiago cheese, shredded

Here is how you make Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms:

Cook pasta according to directions;drain and set aside. Heat oil in large skillet over medium heat. Add mushrooms and brussel sprouts, stirring often, for about 10 minutes. Add garlic and stir for 1 minute. Add sherry and stir while cooking until sherry evaporates almost completely. Whisk milk, flour, salt and pepper together and add to veggie mixture; cook until thickened; add asiago cheese; stir until mixed and melted. Add pasta to mixture; mix well and serve. Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user HURRICANELAURIE.

The nutritional information for Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 482.8

• Total Fat: 17.1 g
• Cholesterol: 33.2 mg
• Sodium: 667.1 mg
• Total Carbs: 49.2 g
• Dietary Fiber: 9.3 g
• Protein: 26.8 g

Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms is Italian cuisine.

The dietary needs meet for Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms is Vegetarian