Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms
You can never have too many main course recipes, so give Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms a try. Watching your figure? This dairy free recipe has 277 calories, 13g of protein, and 3g of fat per serving. This recipe serves 8. A mixture of salt, broccoli, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Heat a non-stick skillet brushed or sprayed with a little olive oil.
Add the 2 cloves garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve. Pasta: Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.)
Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms.