Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Fettuccine With Beans & Broccoli & Mushrooms

 
One serving costs about $2.78 One serving costs about $2.78

$2.78 per serving

1 people like this recipe

1 likes

This recipe is ready in 20 minutes

Ready in 20 minutes

6 healthy lunch,main course,main dish,dinner
spoonacular Score:91%

Spoonacular Score: 91%

 

You can never have too many main course recipes, so give Fettuccine With Beans & Broccoli & Mushrooms a try. This recipe makes 6 servings with 702 calories, 38g of protein, and 20g of fat each. For $2.41 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 20 minutes. A mixture of cannellini beans, broccoli, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is excellent. Try Fettuccine No-Fredo with Broccoli and Sautéed Mushrooms, Fettuccine with Mushrooms and Hazelnuts, and Fettuccine with Asparagus and Mushrooms for similar recipes.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
1 head
1 head cooked broccoli
cooked broccoli
1 quart
1 quart button mushrooms
button mushrooms
29 oz
29 oz canned cannellini beans
canned cannellini beans
0.5 cup
0.5 cup chicken broth
chicken broth
1 box
1 box fettuccine
fettuccine
4 cloves
4 cloves garlic
garlic
3 Tbsps
3 Tbsps olive oil
olive oil
some
some red pepper flakes
red pepper flakes
some
some romano cheese
romano cheese
1 small handful
1 small handful sun-dried tomatoes
sun-dried tomatoes
some black bell pepper
some
black bell pepper
1 head cooked broccoli
1 head
cooked broccoli
1 quart button mushrooms
1 quart
button mushrooms
29 oz canned cannellini beans
29 oz
canned cannellini beans
0.5 cup chicken broth
0.5 cup
chicken broth
1 box fettuccine
1 box
fettuccine
4 cloves garlic
4 cloves
garlic
3 Tbsps olive oil
3 Tbsps
olive oil
some red pepper flakes
some
red pepper flakes
some romano cheese
some
romano cheese
1 small handful sun-dried tomatoes
1 small handful
sun-dried tomatoes

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Steam or gently boil the broccoli and set aside.
  2. In a large frying pan heat a few drizzles of olive oil and place the sliced mushrooms. Let the mushrooms become slightly golden and then add the garlic and continue to saut. Add the sun-dried tomatoes and the broccoli. Continue to saut for another minute or two. Add the chicken broth and the beans and simmer on low for a minute or two and turn off the heat.
  3. Set the pan aside and prepare the fettuccini. When the fettuccini is ready, al-dente, lift it into the pan with the beans and broccoli. Drizzle the fettuccini with olive oil and then add a few dashes of red pepper flakes, black pepper and the grated Romano cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.78
Ingredient
some black bell pepper
1 head cooked broccoli
1 quart button mushrooms
29 ounces canned cannellini beans
½ cups chicken broth
1 box fettuccine
4 cloves garlic
3 tablespoons olive oil
some red pepper flakes
some romano cheese
1 small handful sun-dried tomatoes
Price
$2.24
$1.34
$5.26
$1.47
$0.38
$0.96
$0.27
$0.50
$0.62
$3.60
$0.07
$16.70

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Choose broccoli that is firm and does not have any yellow spots. Store your broccoli in your refrigerator's crisper and use within 3-5 days. The broccoli lesson in the academy has more information about selecting and storing broccoli.

  • get more cooking tips

Green Tips

  • Some types of noodles (fettuccine, pappardelle, tagliatelle, etc.) are often made with eggs. Be sure to check the ingredient list if you're following a vegan or egg-free diet.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
724k Calories
39g Protein
20g Total Fat
101g Carbs
89% Health Score
Limit These
Calories
724k
36%

Fat
20g
31%

  Saturated Fat
7g
46%

Carbohydrates
101g
34%

  Sugar
10g
11%

Cholesterol
94mg
31%

Sodium
532mg
23%

Get Enough Of These
Protein
39g
78%

Vitamin C
190mg
231%

Selenium
83µg
119%

Vitamin K
118µg
112%

Manganese
1mg
90%

Phosphorus
767mg
77%

Vitamin A
3729IU
75%

Vitamin B2
1mg
63%

Fiber
15g
62%

Folate
238µg
60%

Copper
1mg
57%

Potassium
1878mg
54%

Calcium
514mg
51%

Vitamin B3
9mg
46%

Vitamin B6
0.92mg
46%

Iron
8mg
45%

Magnesium
174mg
44%

Vitamin B5
4mg
43%

Zinc
5mg
35%

Vitamin B1
0.52mg
35%

Vitamin E
5mg
35%

Vitamin B12
0.62µg
10%

Vitamin D
0.69µg
5%

covered percent of daily need

Related Recipes