There is nothing better than a simmering pot of cheesy fettuccini to warm the soul and provide healthy, pregnancy nutrition. This recipe is simple, but it cooks up like a 5-Star treat.

INGREDIENTS
 
12 ounces of wheat or whole grain fettuccini
1 tb olive oil
4 cups button mushrooms, sliced
4 cups Brussels sprouts, sliced
1 tb garlic, minced
½ cup red wine vinegar
2 cups reduced-fat milk
2 tb flour, all-purpose
½ tsp salt
½ tsp black pepper, or more to taste
1 cup shredded cheese, Asiago or parmesan
Extra shredded cheese for garnish
 
DIRECTIONS

1. Cook pasta according to box directions minus two minutes.
2. Drain pasta and pour into a large bowl.
3. In a large skillet, heat oil over medium heat until hot and add mushrooms and Brussels sprouts.
4. Saute for 8 to 10 minutes then add garlic and red wine vinegar.
5. Cook down for 30 to 40 seconds until nearly all of the red wine vinegar has evaporated.
6. In a small bowl, whisk milk and flour together until completely incorporated.
7. Add milk / flour mixture to the skillet and stir constantly.
8. When the mixture has thickened, add cheese and continue to cook until cheese has melted.
9. Add sauce to pasta and toss. Top with extra cheese and enjoy.

 
Nutritional Benefits: Vitamin C, Calcium, Magnesium, Folate, Iron, Vitamin A.
 
Category: Side Dish, Main Dish, Lunch