Here's a lovely quick pasta dish, perfect for a winter dinner. Using whole wheat fettucine makes it even more nutritious and delicious--the nutty flavor of whole wheat works exceptionally well in this recipe--but you can also use white flour fettucine.
Fettucine Con Funghi e Noci
2 cloves garlic, minced
2 teaspoons dried thyme (or 3 Tablespoons fresh leaves, minced)
1/2 cup walnut pieces
2 Tablespoons extra-virgin olive oil
1 lb. mixed fresh mushrooms, sliced--button, cremini, shitake, or portobello
1/2 cup dry red wine
1 teaspoon balsamic vinegar
salt and freshly ground pepper to taste
1 lb. whole wheat fettucine
1/4 cup reserved pasta cooking water
Mix the garlic and thyme together and set aside. Heat a large non-stick saute pan over medium heat. Toast the walnut pieces in the pan for about 2 minutes, stirring constantly so they don't burn. Set the toasted nuts aside in a small bowl.
Heat the oil in the same pan, saute the garlic and thyme mixture for about a minute. Add the mushrooms and cook for 3-5 minutes, until they begin to look dry. Raise the heat to high, add the wine and vinegar and cook one minute. Lower heat, add salt and pepper. Keep the sauce warm.
Meanwhile, cook the fettucine according to package directions, drain, and reserve 1/4 cup of the cooking water. Stir the fettucine and reserved water into the pan with the sauce and cook over medium heat until heated through. Put it all into a big bowl, sprinkle the walnuts on top, and serve.
Makes about 8 servings.
Add a salad of greens, red onion, and fresh orange sections in a simple oil and vinegar dressing, some crusty Italian bread, and perhaps a glass of Chianti for a light satisfying meal.
