Best Fresh Mushroom Fettuccine Recipes

Fresh Mushroom Fettuccine image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

8 ounces uncooked fettuccine
3 cups sliced mushrooms (1/2 pound)
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
1/4 cup red wine vinegar
1/4 cup olive or vegetable oil
2 teaspoons chopped fresh rosemary leaves
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 clove garlic, finely chopped

Steps:

Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 55 mg, Fiber 2 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg

Fresh Mushroom Fettuccine image

Number Of Ingredients 10

8 ounces uncooked fettuccini pasta
3 cups sliced mushrooms (about 8 ounces)
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup vegetable oil or olive
3 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh rosemary
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic, crushed

Steps:

Cook and drain fettuccine as directed on package. Rinse with cold water drain. Toss fettuccine and remaining ingredients.1 Serving: Calories 175 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 25mg Sodium 230mg Carbohydrate 21g (Dietary Fiber 2g) Protein 5g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves