Source: Meals Matter
www.mealsforyou.com

Ingredients

1/2 bag Porcini mushrooms

1 tsp. Unsalted butter

1/2 tsp. Shallots, minced

3 tbs. Cut sun-dried tomatoes, drained

1/2 cup Evaporated skim milk

1/8 tsp. Salt

1/8 tsp. White pepper

1/2 lb. Fettuccine or other pasta

1 tbs. Grated Parmesan cheese

1/2 Scallion, trimmed and cut diagonally into 1/4 inch slices

Preparation

Cover mushrooms with hot water in a bowl. Let stand 10 minutes. Drain, rinse and cut into 1/2 inch pieces. Melt butter in a heavy nonstick skillet over medium heat. Saute shallots 1 minute. Add mushrooms and tomatoes and continue to saute 3 minutes, stirring frequently. Stir in milk, salt, and white pepper. Bring to a boil. Reduce heat to low and simmer 10-15 minutes, or until volume is reduced by 1/4. Meanwhile, cook fettuccine in boiling water until al dente. Drain and transfer to a large bowl. Pour sauce over pasta and toss. Sprinkle with Parmesan and scallions.

Nutrient Information
Calories: 425
Total Fat: 3.1g
Saturated Fat: 1.1g
Polyunsaturated Fat: 0.9g
Carbohydrates: 81.6g
Protein: 16.4g
Vitamin A: 58 IU
Vitamin C: 4.6mg
Calcium: 134mg
Sodium: 138mg
Iron: 4.4mg
Fiber: 3g