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
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