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Mushroom Pasta Toss

Diet.Chef's picture
Ingredients
  Butter flavored vegetable cooking spray 1
  Reduced-calorie margarine 1 Tablespoon
  Sliced fresh mushrooms 1 1⁄4 Cup (20 tbs)
  Shiitake mushrooms 3 Ounce, sliced (Fresh)
  Fresh cremini mushrooms 3 Ounce, sliced
  Minced garlic 2 Teaspoon
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Canned no salt added beef broth 1⁄2 Cup (8 tbs), undiluted
  No salt added tomato paste 1 Tablespoon
  Chopped fresh marjoram 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Rotini pasta 8 Ounce, uncooked
  Prosciutto 1 Ounce, chopped
Directions

Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add mushrooms and garlic; saute 3 minutes or until mushrooms are tender.
Stir in chopped parsley and next 4 ingredients; cook an additional 1 to 2 minutes or until thoroughly heated.
Remove from heat, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl.
Add mushroom mixture and prosciutto; toss gently.
Garnish with parsley, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Mushroom
Interest: 
Healthy

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