Fettuccine with Mushrooms and Hazelnuts

By Katecooks

CARBOHYDRATE 40.2gCHOLESTEROL 56.0mgFIBER 3.2gPROTEIN 16.8gSODIUM 563.0mgFAT 16.5gSATURATED_FAT 5.7gMONOUNSATURATED_FAT 7.6gPOLYUNSATURATED_FAT 1.2gCALCIUM 204.0mgIRON 2.4mg

Ingredients

• 1 (9-ounce) package refrigerated fresh fettuccine
• 1 tablespoon butter
• 1/4 cup chopped blanched hazelnuts
• 1 tablespoon olive oil
• 4 garlic cloves, thinly sliced
• 3 (4-ounce) packages presliced exotic mushroom blend
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh sage
• 2 ounces Parmigiano-Reggiano cheese, shaved
• 2 tablespoons finely chopped chives

Details

Servings 4
Adapted from cookinglightdiet.com

Preparation

Step 1

1. Cook the pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid.

2. While water for pasta comes to a boil, melt butter in a large nonstick skillet over medium-high heat. Add hazelnuts to pan; sauté for 3 minutes or until toasted and fragrant. Remove from pan with a slotted spoon. Add oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté mushroom mixture for 5 minutes; stir in sage. Add pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt to pan; toss well to combine. Remove from heat; top with cheese, toasted hazelnuts, and chives.