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Fettuccine Pepperoni

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Fettuccine Pepperoni
  • Prep Time 5 min
  • Total Time 25 min
  • Servings 6
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Easy to make, this kid-friendly dish combines two Italian favorites.

Ingredients

1
package (16 ounces) fettuccine
1/2
package (3 1/2-ounce size) sliced pepperoni, cut slices in half
2
tablespoons butter or margarine
1
can (8 ounces) mushroom pieces and stems, drained
3/4
cup half-and-half
1/2
cup grated Parmesan cheese
1
tablespoon chopped fresh parsley, if desired

Directions

  • 1 Cook fettuccine as directed on package.
  • 2 While fettuccine is cooking, cook pepperoni in 2-quart saucepan over medium heat, stirring occasionally, until light brown; drain and reserve.
  • 3 Melt butter in same saucepan. Cook mushrooms in butter, stirring occasionally, until mushrooms are light brown. Stir in half-and-half and cheese; heat just until hot. Stir in pepperoni and parsley. Drain fettuccine; toss with pepperoni mixture. Serve with additional grated Parmesan cheese if desired.
Tips  

Dress this dish up by using about 4 ounces sliced prosciutto (an Italian ham) in place of the pepperoni.

Leftovers are unlikely, but if you do have a bit extra, it’ll be just as yummy the next day. Just “refresh” the noodles by reheating with a tablespoon or so of half-and-half or milk.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
145
)
Daily Value
Total Fat
16 g
(
Saturated Fat
8 g
)
Cholesterol
100 mg
Sodium
510 mg
Potassium
180 mg
Total Carbohydrate
53 g
(
Dietary Fiber
3 g
)
Protein
16 g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
14%
14%
Iron
20%
20%
Exchanges:
3 Starch; 1 Vegetable; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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