• Wild Mushroom Pasta

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 406
    Total Fat 11.5 g
    Saturated Fat 2.5 g
    Sodium 911 mg
    Total Carbohydrate 62 g
    Dietary Fiber 9 g
    Protein 11 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Penne pasta 4 ounces
    Wild mushrooms (eg, shitake, oyster), stemmed and thinly sliced ¼ pound (4 ounces)
    Olive oil 2 + 1 teaspoon
    Yellow onion, sliced into thin strips ¼
    White wine ¼ cup
    Vegetable broth 1 cup
    Fresh thyme leaves 1 teaspoon
    Freshly ground pepper to taste
    Grated Parmesan cheese 2 tablespoons
    1. Cook pasta according to package directions, omitting fat and salt.
    2. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 2-3 minutes until soft. Transfer to a plate and set aside.
    3. Add 1 teaspoon oil to skillet, then add onion and cook 2 minutes. Pour in wine and cook, scraping brown bits off the bottom of the pan, until wine has evaporated, about 30 seconds. Stir in vegetable broth and bring to a boil. Return mushrooms to pan, reduce heat to medium, and cook for another 2 minutes.
    4. Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.

    Exchanges2.5 starches; 2 vegetables; 1.5 fats; 0.5 lean meat substitute

    Side Suggestions: Tossed Salad

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