= 30 What's this?

Fettuccine with Roasted Mushrooms and Cipollini Onions

Servings = 3 | Serving size =2 ounces pasta

This recipe can be multiplied by 2, 3, 4.

This recipe does not make very good leftovers.

	spray grapeseed or olive oil
6	cipollini onions
1 lb	crimini mushrooms
4 quarts	water
6 ounces	whole wheat fettuccine
1/2 cup	low sodium chicken stock
1/4 tsp	salt
	fresh ground black pepper
1 ounce	semi-soft goat cheese
1 Tbsp	porcini dust
2 Tbsp	flat leaf parsley
1 ounce	Parmigiano-Reggiano

Preheat oven to 375°F. Spray the bottom of a medium sauce pan and place the onions in the bottom. Cover the pan and place in the preheated oven.

Spray a large non-stick skillet lightly with oil and place the quartered mushrooms in the pan. Place the pan in the oven and cook, stirring about every 5 – 7 minutes, until the mushrooms take on a caramelized color. There will initially be liquid in the pan as the mushrooms cook and as it evaporates the mushrooms are near done.

When the mushrooms are close to being fully cooked heat the water in a large pot over high heat until boiling. Add the fettuccine.

Remove the mushrooms from the oven and add the chicken stock, salt, pepper and goat cheese. As the cheese melts and the sauce forms swirl the pan to deglaze the bottom. Add the porcini dust and swirl.

Remove the onions from the oven and carefully put two in the bottom of each bowl.

When the fettuccine is done transfer it to the pan with the mushrooms and sauce. It is best to use tongs and drain lightly so that some of the pasta water thins the sauce lightly.

Toss to coat the pasta well and add the chopped parsley.

Place the mushrooms, pasta and sauce in the bowls on top of the onions. Top with grated Parmigiano-Reggiano.

Nutrition Facts

Serving size: 2 ounces pasta | Servings 3

Calories 351 | Calories from Fat 50

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 3g (16%)

Monounsaturated Fat 0g | Trans Fat g

Cholesterol 11 mg (4 %) | Sodium 410 mg (17 %)

Total Carbohydrates 60g (20%) | Sugars 8g

Dietary Fiber 8g (30%) | Protein 19g

Vitamin A 7% | Vitamin C 19 % | Calcium 21% | Iron 19%

Vitamin K 42 mcg  | Potassium  1054 mg | Magnesium  113 mg