The recipe Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms

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Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms recipe is a Italian Dinner meal that takes 20 minutes to make. If you enjoy Italian for Dinner, you will like Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms!

Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms

Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms Recipe
Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms

Light yet filling meal that satisfies.

What Course Is Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms?

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


How Long Does Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms Recipe Take To Prepare?

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


How Long Does Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms Recipe Take To Cook?

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


How Many Servings Does Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms Recipe Make?

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


What Are The Ingredients For Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms Recipe?

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


How Do I Make Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms?

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.


What's The Nutritional Info For Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms?

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

What Type Of Cuisine Is Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms?

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


What Dietary Needs Does Eating Well Magazine Fettuccine with Brussel Sprouts and Mushrooms Meet?

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


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