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Fettuccine with Mushrooms and Hazelnuts Recipe

   
 

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     Fettuccine with Mushrooms and Hazelnuts

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   20 min

Ingredients
1 (9-ounce) package refrigerated fresh fettuccine
1 tablespoon butter
1/4 cup chopped blanched hazelnuts
1 tablespoon olive oil
4 garlic cloves, thinly sliced
3 (4-ounce) packages presliced exotic mushrooms blend
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons chopped fresh sage
 
2 ounces Parmigiano-Reggiano cheese, shaved
2 tablespoons finely chopped chives

Instructions
1. Cook the pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. 2. While water for pasta comes to a boil, melt butter in a large nonstick skillet over medium-high heat. Add hazelnuts to pan; sauté for 3 minutes or until toasted and fragrant. Remove from pan with a slotted spoon. Add oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté mushroom mixture for 5 minutes; stir in sage. Add pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt to pan; toss well to combine. Remove from heat; top with cheese, toasted hazelnuts, and chives.
4 servings (serving size- about 1 1/2 cups pasta mixture, 2 tablespoons cheese, and 1 tablespoon hazelnuts).
Nutritional Information Amount per serving Calories- 364 Fat- 16.5g Saturated fat- 5.7g Monounsaturated fat- 7.6g Polyunsaturated fat- 1.2g Protein- 16.8g Carbohydrate- 40.2g Fiber- 3.2g Cholesterol- 56mg Iron- 2.4mg Sodium- 563mg Calcium- 204mg


Originally Submitted
1/15/2012





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