Creamy, Creamy Mushroom and Spinach Fettucini

Who says you can’t have pasta and still eat light? Not me!

I’ve changed my mind about pasta dishes now that I can buy whole wheat pastas. I’m not referring to “whole wheat blends,” but 100% whole wheat pasta. The only time I can tell the difference between a whole wheat pasta and  an egg noodle, or regular pasta is when I make a dish that doesn’t have a colorful sauce. It’s then that there is a color difference, but certainly no difference in flavor.

A few weeks ago, my friend, Debbie ordered a wonderful pasta dish at a local restaurant that she was determined to make at home. She found a similar recipe on Mirch Masala’s blog, so we decided to give it a try.

Why work, when we could plan a pasta challenge?

I didn’t have the asparagus called for, so I used mushrooms and whole wheat pasta. Debbie used thin spaghetti noodles and asparagus. As you can see there is definitely a difference in the appearance of the dish.

Still, both families were quite happy with the outcome. You’ll have to give this recipe from Mirch Masala a try and let me know if you agree.

Happy,  healthy cooking!

Oh So Cream Mushroom and Tomato Fettucini

Oh So Creamy Mushroom and Tomato Fettucini

Creamy, Creamy Mushroom and Spinach Fettucini

Serving Size: 4

Ingredients

  • 3 cups spinach, rough chopped
  • 4 cups Crimini mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • ¼ cup chicken broth
  • ½ package whole wheat pasta, linguini
  • ¼ cup basil, chopped
  • ½ cup parmesan cheese , shredded
  • 1 large egg, whipped
  • 1 cup cherry tomatoes, quartered
  • 4 tablespoons Parmesan cheese, shredded

Instructions

  1. Cook the pasta as per package instructions.
  2. Over medium heat, saute olive oil and asparagus, spinach and garlic.
  3. Add the spaghetti to it and toss well.
  4. Whip the egg and the grated parmesan in a bowl and keep aside.
  5. Add in the egg-parm mix to the pasta, but not while it's over the heat. You do not want scrambled eggs.
  6. 6. Add salt and freshly ground black pepper to taste. Toss in the cherry tomatoes and basil.
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What’s good for me in this dish?

Mushrooms are super high in selenium, vitamin B2, copper, Vitamin B3, tryptophan, potassium, phosphorus and zinc. Mushrooms contain powerful phytonutrients that contribute to overall health, as well as protecting against certain cancers such as breast cancer. Selenium contributes to the proper function of our antioxidant system. Zinc promotes immune function. There is a list a mile long of the benefits of mushrooms. They should be an addition to any healthy eating plan.

Tomatoes provide a great source of vitamins C, A and K, not to mention the antioxidant and cancer preventing benefits of Lycopene.  Tomatoes support colon and prostate health, and are a good source of potassium, niacin, vitamin B6, and folate to support a healthy heart.

Amount Per Serving
Calories: 388
Total Fat: 14.00g
Cholesterol: 110mg
Sodium: 384mg
Total Carbs: 46.44g
Dietary Fiber: 2.88g
Sugars: 2.38g
Protein: 18.81g

Old Weight Watchers Points  6

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.


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Comments

  1. Lea Ann says

    I agree, I can rarely tell the difference between whole wheat and reg. Let’s me enjoy pasta more often without the guilt. I most certainly will be giving this a try. Thanks for the recipe.

    • says

      I agree. I’m just a fan of whole wheat over refined flour anyway. Not just because it’s better for you, but because it actually has some taste.

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