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Fettuccine with Cashew Cream 1/2 cup roasted cashews 1 1/4 cups water Cooking spray 3 garlic cloves, minced 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) 1/4 cup (1ounce) grated fresh Parmesan cheese 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt Place cashews in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once. With processor on, add water; process until smooth, scraping sides of bowl once. Place cashew cream in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally with a whisk. Reduce heat; simmer 1 minute or until cream is thick. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Stir in cashew cream, pasta, cheese, pepper, and salt; cook until thoroughly heated. Yield: 4 servings. CALORIES 378 (35% from fat); FAT 14.7g (sat 3.6g,mono 7g,poly 1.9g); IRON 3.5mg; CHOLESTEROL 6mg; CALCIUM 128mg; CARBOHYDRATE 51g; SODIUM 388mg; PROTEIN 14.7g; FIBER 2.7g |
