Fettuccine with mushrooms in a pink sauce

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Name: Fettuccine Margherita
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb fettucine; 2 TBSP olive oil; 2 tbsp butter; 12 oz mushrooms sliced; 4 cloves garlic minced; 1/4 tsp crsuhed red pepper; 1 28 oz can plum tomatoes drained and chopped; 1/4 cup dry white wine; 1/2 cup heavy cream; 1/2 tsp salt; 1/3 cup grated cheese

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INGREDIENTS

1 lb fettucine
2 TBSP olive oil
2 tbsp butter
12 oz mushrooms ; sliced
4 cloves garlic ; minced
1/4 tsp crsuhed red pepper
1 28 oz can plum tomatoes ; drained and chopped
1/4 cup dry white wine
1/2 cup heavy cream
1/2 tsp salt
1/3 cup grated cheese

Servings

INSTRUCTIONS

Cook the fettucine according to package directions. Meanwhile, in a large skillet heat the olive oil and butter over medium-high heat. Add the mushrooms and saute until they brown and the juices begin to evaporate, about 7 minutes.

Add the garlic and red pepper and cool for 2 minutes, stirring frequently. Add the tomatoes and wine and boil 2 minutes, stirring often. Add the cream and salt and boil 1 minute.

Drain the fettucine thoroughly. Return to the pot or place in large bowl, then pour on the sauce and sprinkle with parmesan cheese. Toss quickly and serve immediately.

NOTES

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 4 Servings

Calories: 580
Calories from Fat: 160 (28%)

Amt Per Serving		% DV

	Total Fat 17.8g	24 %
	Saturated Fat 9.1g	45 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 1.8g
Cholesterol 43.2mg		13 %
Sodium 175.1mg		6 %
Potassium 770mg		20 %
Total Carbohydrate 95g		28 %
	Dietary Fiber 13.1g	52 %
	Sugars, other 81.9g
Protein 12.8g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 580

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