peppery portobellos with pasta

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Peppery Portobellos With Pasta

 

Recipe By :Thayer Wine, Tennessean Staff Writer

Serving Size : 5 Preparation Time :0:00

Categories : Pasta Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces uncooked fettuccine pasta

1 pound portobello mushrooms

4 tablespoons olive oil -- divided use

1 teaspoon salt -- divided use

3/4 teaspoon freshly ground black pepper

1 tablespoon minced garlic

1/4 teaspoon crushed red pepper

15 ounces canned crushed tomatoes in puree

1 cup vegetable broth

8 ounces fresh asparagus

or green beans

Chopped parsley (optional) -- garnish

 

Slice the asparagus or beans diagonally in 1-inch pieces for about 1 1/2 cups.

 

Bring large covered pot of water to a boil. Add fettuccine to boiling water;

cook until barely tender, about 10 minutes.

 

Wipe portobellos with damp paper towel to clean them. If using portobellos with

stems, remove these stems, trim and slice them. Slice caps, then halve each

slice. While pasta cooks, heat 2 tablespoons of the oil in a large, nonstick

skillet over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle

with 1/4 teaspoon of the salt and the black pepper. Remove to a plate; cover

loosely to keep warm.

 

In same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper and

remaining -3/4 teaspoon salt, cook and stir over medium heat until garlic is

golden, 1-2 minutes.

 

Immediately add crushed tomatoes and chicken broth. Bring to a boil; reduce heat

to medium and simmer, uncovered, to blend the flavors and thicken the sauce,

about 5 minutes.

 

Add asparagus; cover and cook until barely tender, about 2 minutes. Stir in

cooked mushrooms and any accumulated liquid.

 

Drain pasta; place in a large serving bowl or in individual bowls. Spoon

mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.

 

Per serving: 413 calories, 13 g protein, 12 g fat, 0 mg cholesterol, 63 g

carbohydrates, 4 g fiber, 810 mg sodium.

 

 

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Per serving: 443 Calories (kcal); 13g Total Fat; (26% calories from fat); 14g

Protein; 69g Carbohydrate; trace Cholesterol; 873mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 3274 0 0 0 0 0 0 227 0 0 0 2130706543

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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