Fettuccine with Mushrooms and Hazelnuts

Photo: John Autry; Styling: Leigh Ann Ross

Pasta of the Month.

Look for blanched hazelnuts, which should have most or all of their skins removed.

Yield: 4 servings (serving size: about 1 1/2 cups pasta mixture, about 2 tablespoons cheese, and 1 tablespoon hazelnuts)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 364
  • Fat: 16.5g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 16.8g
  • Carbohydrate: 40.2g
  • Fiber: 3.2g
  • Cholesterol: 56mg
  • Iron: 2.4mg
  • Sodium: 563mg
  • Calcium: 204mg

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

Preparation

  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. 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.
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