Fettucine with 3 Mushroom Sauté
added 03/07/08
Serves
4
Use
either fresh or dried fettucine for this dish, and if you want to
make "Hay and Straw", mix plain and spinach pastas together.
Feel free to substitute mushroom varieties as available, but do
use some wild as they add a unique European flavor to the dish.
Plain
or spinach fettucine, 12 oz. if dry; 16 oz. if fresh
1
Tbs. pine nuts
1
Tbs. canola oil
8
oz. button mushrooms, coarsely chopped
4
oz. shiitake mushrooms, stems discarded, caps coarsely chopped
4
oz. cremini, oyster, or cepe, coarsely chopped
1
can artichoke hearts, drained and chopped
1
cup vegetable broth
1
Tbs. cornstarch
1/2
cup evaporated skim milk
12
spinach leaves, coarse stems removed, leaves thinly sliced
1/2
cup crumbled feta cheese
Freshly
ground black pepper to taste
Cook
pasta in plenty of boiling water until done but still firm to the
bite (al dente). While pasta is cooking, toast the pine nuts in
a dry skillet for 5 minutes or until golden brown. Chop the nuts
and set them aside.
Heat
the oil in a large, nonstick skillet over medium heat. Add the mushrooms
and sauté until soft, about 5 minutes. Add the artichoke
hearts and the broth and bring to a simmer. In a small bowl, whisk
together the evaporated milk and cornstarch; stir milk mixture into
the mushrooms. Simmer for 2 minutes.
Toss the sauce with the pasta, spinach, and feta cheese. Season
with pepper, sprinkle with pine nuts, and serve.
Per
serving: 377 calories; 18 g protein; 52 g carbohydrates; 11 g fat;
61 mg cholesterol; 516 mg sodium
% calories from fat: 26%; from saturated fat: 8%
