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Farfalle with Wild-Mushroom Sauce

Source of Recipe

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Farfalle with Wild-Mushroom Sauce

Cooking Light - December 1998
Not yet rated.
4 servings (serving size: 2 cups pasta, 2 tablespoons cheese, and 1 teaspoon chives)

Ingredients:
1 tablespoon olive oil
1 cup diced onion
6 cups sliced cremini mushrooms (about 1 pound)
4 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
1 cup sliced oyster mushroom caps (about 3 1/2 ounces)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 cup dry vermouth or white wine
2-1/2 teaspoons bottled minced garlic
4 cups hot cooked farfalle (about 8 ounces uncooked bow tie pasta)
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
4 teaspoons chopped fresh chives

Preparation:
Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add mushrooms, thyme, salt, and pepper; sauté 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium-low, and cook 5 minutes.
Combine the mushroom mixture and the pasta in a large bowl, and toss well. Sprinkle each serving with cheese and chopped chives.

One serving equals: Calories 425 (Calories from fat 19 %); Fat 9 g (Satfat 3.1 g, Monofat 3.7 g, Polyfat 1.2 g); Protein 19.4 g; Carbohydrate 68 g; Fiber 5.1 g; Cholesterol 10 mg; Sodium 479 mg