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Portobello Mushroom Pasta

Source of Recipe

Molly McButter®


List of Ingredients

1 cup chicken broth - lite & fat-free -- divided
2 cloves garlic -- minced
3 tablespoons Molly McButter® sprinkles
6 ounces Portobello mushrooms -- sliced
8 ounces fettucine -- or linguine - cooked
1 red bell pepper -- roasted and sliced
2 ounces feta cheese -- crumbled




Recipe

Add garlic to 3/4 cup of broth. Bring broth and butter sprinkles to boil in large skillet. Add mushrooms and cook over high heat until soft and liquid is reduced by about half. Add cooked pasta to mushrooms with remaining broth and bell pepper. Stir until pasta is thoroughly coated.

Sprinkle with feta cheese.


Serves: 8

Per Serving: 135 Calories; 2g Fat (13.8% calories from fat); 5g Protein; 24g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

NOTES : Baby bella mushrooms can be used in place of the portabella mushrooms.

I use a jar of roasted red peppers.