| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italy, Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fettuccine |
| 1 1/2 | c | Sliced mushrooms |
| 1/2 | c | Butter |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/4 | t | Oregano |
| 1/2 | t | Garlic powder |
| 1/2 | c | Light cream |
| 1/4 | c | Grated mozzarella |
| 1/4 | c | FRESH grated Romano |
INSTRUCTIONS
Melt butter in a small saucepan. Add mushrooms, salt, pepper, oregano and garlic. Saute for five minutes. Add cream and cook for two minutes, stirring occasionally. Drain fettuccine and place in a warm bowl. Add hot sauce and both cheeses and toss gently. Serves 4. Posted to MM-Recipes Digest V4 #157 by BobbieB1@aol.com on Jun 5, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 821
Calories From Fat: 349
Total Fat: 39.6g
Cholesterol: 115.6mg
Sodium: 561.3mg
Potassium: 349.5mg
Carbohydrates: 88.3g
Fiber: 3.1g
Sugar: <1g
Protein: 27.5g