Page 94 - EatingWell Special Edition Superfoods 2019

R E C I P E S

DINNER

This five-dinner plan

features foods that pack a
powerful punch of health-

promoting nutrients.

MEAL PLAN BY
VICTORIA SEAVER,
M.S., R.D., C.D.

Creamy Fettuccine
with Brussels Sprouts &
Mushrooms
ACTIVE: 30 min
TOTAL: 30 min
Sliced Brussels sprouts and
mushrooms cook quickly and
cling to the pasta in our fall ver-
sion of pasta primavera. Look for
presliced mushrooms to cut prep
time. Serve with a tossed salad.
12 ounces whole-wheat
fettuccine
1 tablespoon extra-virgin
olive oil
4 cups sliced mixed
mushrooms, such as cremini,
oyster and/or shiitake
4 cups thinly sliced
Brussels sprouts
1 tablespoon minced garlic
1/2 cup dry sherry (see Note),
or 2 tablespoons sherry
vinegar
2 cups low-fat milk
2 tablespoons all-purpose
flour
1/2 teaspoon salt
1/2 teaspoon freshly mushrooms release their liquid, until melted. Add the sauce to
ground pepper 8 to 10 minutes. Add garlic and the pasta; gently toss. Serve with
1 cup finely shredded Asiago cook, stirring, until fragrant, more cheese, if desired.
cheese, plus more for about 1 minute. Add sherry (or SERVES 6: about 1⅓ cups each
garnish vinegar), scraping up any brown CAL 384 / FAT 10G (SAT 4G) / CHOL 21MG /
bits; bring to a boil and cook, CARBS 56G / TOTAL SUGARS 8G
1. Cook pasta in a large pot of stirring, until almost evaporated, (ADDED 0G) / PROTEIN 18G / FIBER 10G /
boiling water until tender, 8 to 10 10 seconds (if using vinegar) or SODIUM 431MG / POTASSIUM 597MG
minutes. Drain, return to the pot about 1 minute (if using sherry).
and set aside. 3. Whisk milk and flour in a bowl; INGREDIENT NOTE: We prefer dry
2. Meanwhile, heat oil in a large add to the skillet with salt and sherry, sold with other fortified
skillet over medium heat. Add pepper. Cook, stirring, until the wines in your wine or liquor
mushrooms and Brussels sprouts sauce bubbles and thickens, store, instead of higher-sodium
and cook, stirring often, until the about 2 minutes. Stir in Asiago “cooking” sherry.

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