Finding healthy recipes that are really good isn't easy. I came across this recipe and it sounded awesome so I decided to try it! It was awesome!!! The only thing I will change is to add chicken, but that's it:-) I really like the flavor of the Brussels sprouts in the dish:-)Ingredients:
6 ounces whole-wheat linguine
1 tablespoon EVOO
2 cups sliced mixed mushrooms (whatever kind you like)
2 cups thinly sliced Brussels sprouts
1 tablespoon minced garlic
1/4 cup of sherry cooking wine
cup low-fat milk (I used organic)
1 tablespoon flour
salt and pepper (to taste)
1/2 cup finely shredded asiago cheese (plus more for garnish)
Directions:
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry cooking wine, scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, about 1 minute.
Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
