Ingredients

The following ingredients have 4 Servings
  • 1 lb. Fettuccine, cooked al dente
  • 2 Pink Grapefruit
  • 1/2 c. Fresh Pink Grapefruit Juice
  • 1 tbsp. Fresh Mint, chopped
  • 2 c. Mushrooms, thinly sliced
  • 1 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. All-Purpose Flour
  • 1/2 c. Low Sodium Chicken or Vegetable Stock
  • 1/4 c. Pecorino Romano Cheese (or Parmesan), grated
  • Salt and Pepper (to taste)

Instruction

  • Cut the top 1/4 off of the grapefruit and scoop out the insides. Add the inside pulp to a blender and pulse. Strain through a fine strainer reserving the juice to use in the recipe.
  • Heat oil in a large saute pan then add the mushrooms. Cook until softened.
  • Stir in the mint and flour, then add in 1/2 c. grapefruit juice and chicken broth. Mix well.
  • Add your cooked pasta and the cheese, then toss.