Wild Mushroom Pasta
Serves 4
12 ounces spiral pasta
2 tablespoons olive oil
1 pound assorted mushrooms,
sliced
1 medium onion, sliced
2 cloves garlic, minced
½ lemon
2 small zucchini, chopped
1 cup carrots, peeled and
sliced
½ cup low-sodium chicken broth
½ cup parsley, chopped
4 tablespoons grated Parmesan
cheese
1. Bring water to boil for
pasta. Cook until al dente and strain.
2. Meanwhile, heat the oil in
a skillet. Add the mushrooms, onions, and garlic. Cook until
softened and lightly browned. Squeeze the lemon over them.
3. Add the zucchini and
carrots. Cook, stirring until tender crisp, about 2 minutes.
4. When the pan becomes dry,
add the broth. Lower heat and cook 4 minutes longer,
stirring occasionally.
5. Add the cooked pasta and
parsley until combined. Garnish with Parmesan cheese.
Per serving: 482 calories, 20
gm protein, 75 gm carbohydrate, 12 gm fat, 3 gm sat fat, 7
gm mono fat, 85 mg cholesterol, 6 gm fiber, 145 mg sodium
Use a variety
of fresh and dried mushrooms. To reconstitute dried
mushrooms, cover with hot tap water and let soak for 10-15
minutes.
Feel free to
use spiral pasta that has vegetable flavors, too.
