Mushroom Pasta Toss
|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|
|Rotini pasta||8 Ounce, uncooked|
|Prosciutto||1 Ounce, chopped|
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.