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Add a photoThis is simple, delicious and so very satisfying.
Enjoy with Love,
Catherine
Ingredientes
- 1 box of fettuccini
- 1- 29oz. can of cannelloni beans - drained
- 1 quart of button mushrooms â sliced
- 4 cloves of garlic â crushed & chopped
- 1 small handful of sun-dried tomatoes â sliced
- 1 head of broccoli â steamed or gently boiled
- ½ cup of chicken broth
- Dashes of red pepper flakes
- Dashes of black pepper
- Romano Cheese for grating
- Olive oil
Direcciones
- Steam or gently boil the broccoli and set aside.
- In a large frying pan heat a few drizzles of olive oil and place the sliced mushrooms. Let the mushrooms become slightly golden and then add the garlic and continue to sauté. Add the sun-dried tomatoes and the broccoli. Continue to sauté for another minute or two. Add the chicken broth and the beans and simmer on low for a minute or two and turn off the heat.
- Set the pan aside and prepare the fettuccini. When the fettuccini is ready, al-dente, lift it into the pan with the beans and broccoli. Drizzle the fettuccini with olive oil and then add a few dashes of red pepper flakes, black pepper and the grated Romano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 5 servings | |
| Calories 53 | |
| Calories from Fat 17 | 32% |
| Total Fat 1.92g | 2% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 132mg | 6% |
| Potassium 276mg | 8% |
| Total Carbs 6.08g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.33g | 1% |
| Protein 4.3g | 7% |
