Leek and Mushroom Fettuccine with Corn and Feta
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WW Freestyle: 8
A super delicious, yet easy-to-make pasta dinner idea to add to your weekly recipe rotation! Try this Leek and Mushroom Fettuccine Pasta Dinner!
Ingredients
- 8- ounces fettuccine pasta
- 2 tablespoons butter
- 2 leeks , white and green parts only, sliced into thin rounds
- 1/8 teaspoon salt
- 8- ounces white button mushrooms , wiped clean and roughly chopped
- 1 cup corn (you can use canned corn, frozen corn, corn off the cob, etc...)
- 2 garlic cloves , minced
- 1/2 teaspoon dried thyme
- 1 tablespoon dried parsley
- salt and fresh ground pepper , to taste
- 2 tablespoons olive oil
- 1 cup crumbled feta cheese
Instructions
- Cook Fettuccine according to the directions on the package.
- In the meantime, heat butter in a large nonstick skillet.
- Add sliced leek, season with salt and cook until slightly tender, about 3 to 4 minutes.
- Add mushrooms and continue to cook for 4 minutes or until tender.
- Stir in corn, garlic, and seasonings; continue to cook for 5 minutes.
- Drain pasta and add it to the skillet.
- Add olive oil, toss to combine and continue to cook until heated through.
- Remove from heat.
- Sprinkle with feta cheese, toss and serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition Facts
Leek and Mushroom Fettuccine with Corn and Feta
Amount Per Serving
Calories 509
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g50%
Cholesterol 96mg32%
Sodium 567mg24%
Potassium 519mg15%
Carbohydrates 58g19%
Fiber 4g16%
Sugar 7g8%
Protein 17g34%
Vitamin A 1210IU24%
Vitamin C 9.7mg12%
Calcium 239mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: easy pasta dinner, mushroom recipes, mushrooms