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Mushroom Pasta Medley -- e-w

Source of Recipe

Light & Tasty 2006 – V. Trent; Dayton, NJ
Mushroom Pasta Medley -- e-w
Serves: 4

6 oz. uncooked penne or medium tube pasta
1 garlic clove, minced
1 T. butter
1 T. olive oil
6 oz. fresh baby Portobello mushrooms, sliced
2 oz. fresh crimini mushrooms, sliced
2 oz. fresh oyster mushrooms, sliced
3 green onions, thinly sliced
1 c. reduced-sodium chicken broth – or – vegetable broth
2 T. flour
1/2 c. fat-free half-and-half
2 T. sherry or additional broth
1 T. shredded Parmesan cheese

Cook pasta according to package directions, omitting the salt. Meanwhile in a large nonstick skillet coated with cooking spray, cook garlic in butter and oil for 1 minute. Add Portobello and crimini mushrooms; cook for 3 minutes. Add oyster mushrooms and onions; cook 3-4 minutes longer or until mushrooms are almost tender.

Add broth, Bring to a boil; boil for 2 minutes. Combine the flour and half-and-half until smooth; stir into skillet. Add sherry or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain pasta and stir into mushroom mixture; heat through. Sprinkle with Parmesan cheese.

One 1-1/4 cup serving equals: 279 calories…8 gm fat (3 gm saturated)…9 mg cholesterol…242 mg sodium…42 gm carbohydrate…3 gm fiber…11 gm protein +++EXC: 2-1/2 starch…1-1/2 fat…1 vegetable +++WWP:6