The vitamin C and antioxidants in this delicious entrée will give a nutritional health blast to your eyes.

Ingredients:

• 12 ounces whole-wheat fettuccine
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mixed mushrooms
• 4 cups thinly sliced brussels sprouts
• 1 tablespoon minced garlic
• 2 tablespoons sherry vinegar
• 2 cups low-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Asiago cheese
  

Preparation:
Boil pasta in a large pot for 8-10 minutes, or until tender. Drain, return to the pot and set aside. Heat oil in a large skillet over medium heat. Add mushrooms and brussels sprouts and cook, stirring often, for another 8-10 minutes.  Stir in garlic slowly. Add vinegar, scraping up any brown bits and bring to a boil. Add the previously whisked milk and flour to the skillet. Add salt and pepper, then cook another two minutes, or until the sauce thickens. Add the grated Asiago cheese and – voila! Toss with the pasta and serve.