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 |
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 |
Directions - Cook 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.
Exchanges
2.5 starches; 2 vegetables; 1.5 fats; 0.5 lean meat substitute Side Suggestions: Tossed Salad |