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Oysters And Pasta Shells

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  Butter flavored vegetable cooking spray 1
  Reduced calorie margarine 1 Tablespoon
  Chopped fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Fresh oysters 10 Ounce, drained (1 Container)
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs) (Undiluted)
  Chablis/Dry white wine 2 Tablespoon
  Chopped fresh oregano 2 Teaspoon
  Hot sauce 1⁄4 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Small pasta shells 8 Ounce (Uncooked)
  Grated parmesan cheese 2⁄3 Cup (10.67 tbs)

Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add mushrooms and green onions; saute 1 minute.
Add oysters, and saute 2 minutes.
Add chicken broth, wine, oregano, and hot sauce; cook 2 minutes.
Add parsley and lemon juice; stir well.
Remove from heat, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl, and add oyster mixture; toss gently.
Sprinkle with cheese.

Recipe Summary

Main Dish

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Oysters And Pasta Shells Recipe