Fresh Mushroom Fettuccine: The Best Fresh Mushroom Fettuccine Recipe from Cook'n

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	Fresh Mushroom Fettuccine

Serves: 8

Print this Recipe

This fettuccine is wonderful with any combination of fresh mushrooms, combine your favorites for a personalized dish.

   8 ounces uncooked fettuccini pasta
   3 cups sliced mushrooms (about 8 ounces)
   1/4 cup chopped fresh parsley
   1/4 cup red wine vinegar
   1/4 cup vegetable oil or olive
   3 tablespoons grated Parmesan cheese
   2 teaspoons chopped fresh rosemary
   1/2 teaspoon pepper
   1/4 teaspoon salt
   1 clove garlic, crushed

Cook and drain fettuccine as directed on package. Rinse with cold water; drain. Toss fettuccine and remaining ingredients.
1 Serving: Calories 175 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 25mg; Sodium 230mg; Carbohydrate 21g (Dietary Fiber 2g); Protein 5g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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