Pea and Mushroom Fettuccine with Sweet Poached Pears

I'm almost always a fan of red sauce, not white. First, I simply love tomatoes. Second, I hate heavy food items. Thick, cream-filled, salty alfredos simply don't usually do it for me. However, this delicate and extremely lightened version hit the spot. There is just enough sauce to coat the fresh fettuccine without overwhelming, letting the mushrooms and peas shine through. So even if you're not usually a fan of white sauce, give this one a chance!

You'll also find a recipe for poached pears below. Although I'd enjoyed them elsewhere before, I'd never personally tried my hand at cooking this dessert. When there were some quickly-ripening pears on my counter, though, it seemed like the perfect chance. They turned out absolutely delicious and will definitely be made again!

Difficulty: medium-easy
Time: 1 hr



Pea and Mushroom Fettuccine
Time: 20 min

Ingredients:
1 lb fresh spinach fettuccine
2 tsp olive oil
8 oz mushrooms, sliced
1/2 c sweet onion, chopped
2 garlic cloves, minced
1/2 tsp black pepper
1 tsp dried Thyme
5 oz white wine
1/2 c fat free half and half
1 c sweet frozen peas
1/4 c reduced fat Parmesan

Cook the fresh pasta according to the directions, omitting any fat or salt. When it's done, drain and set aside. Also prepare your frozen peas according to the package since you'll want to add them to the recipe already cooked below.

While the pasta is cooking you'll want to get going with the rest of the dish. This way the noodles won't have to sit long once cooked!

Get a large pan heating over medium-high heat. Add the olive oil, swirling to coat. Toss in the mushrooms, onion, and garlic. Saute for about 8 minutes, stirring to keep from burning. Add the black pepper, stir well, and cook for another 1-2 minutes.

Add the Thyme and carefully pour in the wine. Cook for 1-2 minutes. Turn the heat down as low as possible.

Add the peas, fat free half and half, and cooked fettuccine. Sprinkle on the Parmesan. Stir until well combined. Keep over the heat just long enough to make sure everything is hot and then remove and serve. Enjoy!

Servings: 4
Serving size:
Nutrition: calories 493; carbs 78g; fat 7g; protein 21g; sodium 249mg; iron 40mg

Sweet Poached Pears
Time: 50 min

Ingredients:
1.5 c sweet or fruit wine (I used strawberry wine)
1/2 c regular white wine
1 cinnamon stick
1/2 tsp cloves
2 bartlett pears, cut in half, core removed

Combine the two wines and a cup of water in a medium pot. Add the cinnamon stick and cloves. Bring to a steady simmer. Add the pears to the pot and cover. Simmer for 30 minutes. Make sure the pears are covered, and if they are not, rotate every so often. The pears should be quite tender but not falling apart when done.

Carefully remove the pears with a slotted spoon and place one in each bowl. Bring the wine mixture to a boil. Boil for about 10 minutes or until slightly reduced. Remove from the heat and let cool for a few minutes. Remove the cinnamon stick and discard. Pour the mixture over the pears. (You may not use all of it.) Enjoy!

Servings: 2
Serving size: 1 whole pear and wine sauce
Nutrition: calories 272; carbs 41g; fat 1g; protein 2g; sodium 22mg; iron 4mg