Fettuccine With Beans Broccoli Mushrooms

Fettuccine With Beans & Broccoli & Mushrooms

Fettuccine With Beans & Broccoli & Mushrooms

20 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   19 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • black pepper
  • 1 head of broccoli – steamed or gently boiled
  • 1 quart of button mushrooms – sliced
  • 29 oz. can of cannellini beans- drained
  • 1/2 cup of chicken broth
  • 1 box of fettuccine
  • 4 cloves of garlic
  • 3 tablespoons Olive Oil
  • red pepper flakes
  • Romano Cheese for grating
  • 1 small handful of sun-dried tomatoes – sliced
Instructions

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 saut.

Add the sun-dried tomatoes and the broccoli. Continue to saut 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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