Edamame Fettuccine
Protein
15
GramsCarbohydrate
10
GramsIngredients
1/3 pack of slendier Fettucine organic edamame
1/2 cup of low-fat cream
2 tbsp of chopped parsley
1 cup of chopped mushrooms
2 tbsp of black olives
1.5 tbsp of parmesan cheese
1 tsp butter
1/2 tsp of chopped Garlic Tobasco sauce to taste (optional)
Salt & pepper to taste
Directions
- Melt butter and sauté garlic for 1 minute. Then add sliced mushroom and olives and cook for 5 minutes.
- Under low heat, stir in cream, chopped parsley, parmesan cheese. Add salt and pepper to taste and let the sauce thicken slightly.
- In a pot, bring water to a boil. Add fettuccine in and cook for 1 minute and drain.
- Add cooked fettuccine to sauce. Mix well and serve immediately with a dash of tobasco sauce (optional).
