2003 Fettuccine Italiana

By boandozzy

One serving equals 285 calories, 8 g fat (2 g saturated fat), 39 mg cholesterol, 908 mg sodium, 34 g carbohydrate, 3 g fiber, 19 g protein.

Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Originally published as Fettuccine Italiana in Light & Tasty June/July 2002, p19

Ingredients

• 8 ounces uncooked fettuccine
• 1 package (14 ounces) reduced-fat smoked turkey sausage, thinly sliced
• 2 cups cut fresh asparagus (1-1/2-inch pieces)
• 1 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon cornstarch
• 1 cup reduced-sodium chicken broth
• 1/4 cup shredded Parmesan or Romano cheese

Preparation

Step 1

Cook fettuccine according to package directions.

Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese. Yield: 4 servings.