Prep time: 15 minutes
Serves: 4
Ingredients:
- 8 oz. dried fettuccine (or 6oz. fresh)
- 1 tbsp olive oil
- 4 oz. firm tofu, drained and cut into small cubes
- 3 oz. Shitake or button mushrooms, chopped
- 2 cloves garlic, minced
- 7 oz. fat-free evaporated milk
- 1⁄4 cup chopped fresh parsley
- 2 tbsp black olives, pitted and finely chopped
- 2 tbsp fresh chives, finely chopped
- 3⁄4 tsp salt
- 1⁄2 tsp ground black pepper
- 1/3 cup parmesan cheese, grated
Directions:
1. Cook the fettuccine per package directions and drain.
2. Warm the oil in a large skillet over medium heat. Add the tofu, and cook until lightly browned.
3. Add the mushrooms and cook for 5 minutes or until golden. Add the garlic and cook for 1 minute. Reduce the heat to low and add the milk, parsley, olives, chives, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the pasta and toss to mix. Cook for 2 minutes or until heated through. Serve with parmesan cheese.
Notes:
Nutritional information per serving: Protein 13g Total fat 2g Carbohydrates 33g Calories 250 Sodium 690mg Cholesterol 40mg