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Try this unique Italian stir-fry. It’s the perfect post school or work meal. It has familiar rustic flavors and a delicious garlic butter sauce to top it!
How To Make Italian Fettuccine Noodle Stir-Fry
- 2 cups fettuccine noodles (cooked )
- 2 bell peppers (sliced)
- 1 medium red onion (julienned)
- 1 cup broccoli florets
- 8 oz. italian sausage
- 4 oz. shiitake mushrooms (sliced)
- 1 tbsp. olive oil
- 2 tsp. garlic (minced)
- 3 tbsp. salted butter
- 1 sprig fresh parsley (minced)
- Saute the sausage in a skillet on medium-high heat.
- Remove the sausage and (optional: pour ¼ C. dry white wine in at this point) cook the veggies until they’re tender.
- In a bowl, whisk the butter, garlic and parsley together and set aside.
- Place the sausage back into the skillet with the noodles.
- Drizzle the butter mixture over the pasta and make sure it’s well coated.
- Sprinkle the pasta with parmesan cheese.
How To Make Italian Fettuccine Noodle Stir-Fry
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
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Ingredients
- 2 cups fettuccine noodles, cooked
- 2 bell peppers, sliced
- 1 medium red onion, julienned
- 1 cup broccoli florets
- 8 oz. italian sausage
- 4 oz. shiitake mushrooms, sliced
- 1 tbsp. olive oil
- 2 tsp. garlic, minced
- 3 tbsp. salted butter
- 1 sprig fresh parsley, minced
Instructions
- Saute the sausage in a skillet on medium-high heat.
- Remove the sausage and (optional: pour ¼ C. dry white wine in at this point) cook the veggies until they’re tender.
- In a bowl, whisk the butter, garlic and parsley together and set aside.
- Place the sausage back into the skillet with the noodles.
- Drizzle the butter mixture over the pasta and make sure it’s well coated.
- Sprinkle the pasta with parmesan cheese.
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Nutrition
- Calcium: 45mg
- Calories: 470kcal
- Carbohydrates: 33g
- Cholesterol: 67mg
- Fat: 31g
- Fiber: 4g
- Iron: 2mg
- Potassium: 544mg
- Protein: 14g
- Saturated Fat: 13g
- Sodium: 510mg
- Sugar: 6g
- Vitamin A: 2303IU
- Vitamin C: 101mg
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