Wild Mushroom PastaEn Español (Spanish Version)
Serving Size½ of recipeCalories
11.5 gSaturated Fat2.5 gSodium
911 mgTotal Carbohydrate
62 gDietary Fiber9 gProtein
11 gServings2IngredientsMeasuresPenne pasta4 ouncesWild mushrooms (eg, shitake, oyster), stemmed and thinly sliced¼ pound (4 ounces)Olive oil2 + 1 teaspoonYellow onion, sliced into thin strips¼White wine¼ cupVegetable broth1 cupFresh thyme leaves1 teaspoonFreshly ground pepper to tasteGrated Parmesan cheese2 tablespoonsDirectionsCook pasta according to package directions, omitting fat and salt.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.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.Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.
2.5 starches; 2 vegetables; 1.5 fats; 0.5 lean meat substitute
Side Suggestions: Tossed Salad