This is so good, all 4 of the kids ate it up and requested more for lunch the next day!
1/3 +/- cup of margerine (I use a big scoop of spreadable margarine and it looks like 1/3 cup LOL)
bunch of fresh asparagus, the green kind, break off the woody bottoms and then snap into bite size pieces
4 ounces or so of fresh mushrooms, washed and sliced
3/4 c. SHREDDED parmesan cheese, not that fakey stuff
8 ounces of evaporated milk (I use fat free)
italian seasonings to taste
16 oz. fettucine noodles, but anything you have on hand will work.
Note- I made this recipe up (based on another recipe, but i changed it all up) and I don't measure ingredients often. So please note that you are free to fiddle with amounts and stuff.
Note again - The sauce appears very thin... let it stand for a minute and it will thicken or just toss noodles with thin sauce.. it is suprisingly tasty and light!
Cook noodles. While noodles are cooking, melt margarine or butter in sauce pan. Add mushrooms and asparagus. Saute for a few minutes until they look yummy. Add shredded parmesan cheese and evaporated milk (If you buy a 12 oz can just eyeball it and pour in 2/3 of the can). Stir until cheese is melted.
Drain cooked noodles. Toss noodles and sauce. YUM!