Ingredients

Evaporated milk doubles the calcium while providing the velvety texture of whipping cream without the fat. For a real treat, use a mixture of white, cremini and portobello mushrooms for an intense mushroom flavor.

1 tablespoon olive oil
1/2 pound mushrooms, sliced
1 leek, sliced
1 clove garlic, minced
1 tablespoon all-purpose flour
1 can 2 percent or nonfat evaporated milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (12-ounce) package fettuccine
1/4 cup chopped fresh parsley

Directions

In saucepan, heat oil over medium heat. Add mushrooms, leek and garlic; cook for 5 minutes or until mushrooms release liquid.

Stir in flour; cook, stirring, for 1 minute. Gradually add milk, whisking constantly. Add thyme and pepper; continue to cook, whisking, for 5 minutes or until thickened. In large pot of boiling salted water, cook pasta for 8-10 minutes until al dente. Drain. Toss pasta with mushroom sauce. Garnish with parsley. Serves 4. Each serving contains 323 milligrams of calcium.