Whole Wheat Fettuccine with Wild Mushroom Sauce - 5 pts Vegan Italian

[Guest guest]

* Exported from MasterCook *

 

Whole Wheat Fettuccine with Wild Mushroom Sauce - 5 pts

 

Recipe By :American Insitute Cancer Research Recipe Corner

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 Tbsp. olive oil

1/4 cup minced shallots

2 pkgs. sliced portabello mushrooms -- (6 oz. each) stemmed and

cut in 3/4-inch pieces

1/2 lb. white mushrooms -- stemmed and thinly sliced

1 tsp. minced fresh rosemary or 1/2 tsp. dried -- crushed

1 cup fat-free reduced-sodium chicken broth or vegetarian

equivalent

12 oz. whole wheat fettuccine or spaghetti

1 Tbsp. capers -- rinsed and finely chopped

Salt and freshly ground black pepper to

taste

1/4 cup minced Italian parsley

 

1. In large skillet, heat oil over medium-high heat. Add shallots. Sauté

until soft, 3 to 4 minutes, stirring occasionally.

 

2. Add mushrooms. Sauté until tender and liquid has evaporated, about 8

minutes, stirring occasionally.

 

3. Add rosemary and broth. Simmer until two thirds of liquid has evaporated, 5

to 8 minutes. The white mushrooms should be very soft and the portabellos still

chunky.

 

4. Meanwhile, boil water for cooking pasta. Just after adding broth to

mushrooms, add pasta to boiling water. Cook according to package directions.

Drain well. Transfer pasta to serving bowl or divide among 4 dinner plates.

 

5. Stir capers into mushrooms. Season sauce with salt and pepper, if desired.

Divide mushroom sauce over pasta. Sprinkle with parsley and serve.

 

Makes 6 servings.

 

Per serving: 258 Calories, 3 g Total Fat (<1 g Saturated Fat), 48 g

Carbohydrates, 11 g Protein, 8 g Dietary Fiber, 82 mg Sodium.

 

Source:

" aicr.org "

S(Formatted by Chupa):

" 03.03.05 "

Copyright:

" 2005 AICR "

 

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

 

Per Serving (excluding unknown items): 25 Calories; 2g Fat (79.8% calories from

fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Cut in generous chunks, portabello mushrooms make this sauce meaty and

satisfying.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0