Creamy Fettuccini With Brussels Sprouts Mushrooms

From eating well magazine, october 2009

Cook pasta until tender , 8-10 minutes.

Drain & return to pot.

Meanwhile , heat oil in a large skillet over medium heat.

Add veggies , and cook , stirring often , until mushrooms have released their liquid , 8-10 minutes.

Add garlic and cook , stirring until fragrant , about 1 minute.

Add sherry , scraping up any brown bits.

Bring to a boil and cook , stirring , until almost evaporated.

Whisk milk and flour in a bowl.

Add to the skillet with salt and pepper.

Cook , stirring , until the sauce bubbles and thickens , about 2 minutes.

Stir in asiago until melted.

Toss the pasta and the sauce.

Serve with more cheese , if desired.

whole wheat fettuccine, extra virgin olive oil, mushrooms, brussels sprouts, garlic, dry sherry, low-fat milk, flour, salt, pepper, asiago cheese