Mushroom and Walnut Fettuccine

After January 1, calorie amnesia comes to an end—and you’re officially out of excuses for nibbling on tree-shaped cookies for breakfast.

But when the season of splurging is over, you need more than good intentions to start eating right. That’s why we loaded this supersimple, low-calori dish!


  • Cook 2 ounces fettuccine according to package directions and drain.
  • In a skillet sauté 2 minced garlic cloves in 1 teaspoon olive oil for 1 minute.
  • Add 1 cup sliced mushrooms, 1⁄2 cup canned artichokes, chopped, and 3⁄4 cup halved cherry tomatoes; cook for 6 minutes.
  • Toss with pasta, and top with 1 tablespoon chopped walnuts and 2 tablespoons chopped fresh parsley.