Whole Wheat Pasta with Mushrooms

Makes 6 servings

I chose to share this particular recipe for several reasons. First and foremost: it’s tasty, fast and guilt free (approx. 320 calories; 9gms fat; 6gms fiber). Also it works great as a side dish (I served it with honey-citrus grilled salmon) or as a vegetarian main dish. Either way, pray for leftovers ‘cause it’s a great next day lunch!

Enjoy.

Ingredients

• 12oz whole wheat spaghetti (any whole wheat pasta will work!)
• 3Tbsp Olive Oil
• 1 bunch Scallions
• 16oz Asst’d Sliced Mushroom (shiitake, white, baby portabella)
• 4 cloves fresh garlic, minced
• 1/3c Parmesan, grated
• 2Tbsp Freshly Chopped Parsley
• Salt & Pepper to taste
• 12oz Low Fat Chicken Broth
• 1tsp Corn Starch

Preparation

• Bring a large pot of water to boil. Add salt and cook pasta according to directions.
• Heat 1Tbsp olive oil in a large sauté pan; add mushrooms and cook over medium-high heat for 5-6 minutes or until brown.
• Turn to brown opposite side (for another 5-6 minutes) and add scallions, salt & pepper.
• Add 8oz chicken broth to pan and lower heat.
• Mix remaining broth and corn starch together and slowly add to mushroom mixture.
• Drain pasta. Toss in a large bowl with mushroom mixture.
• Add remaining olive oil, salt & pepper. Toss to combine.
• Top with parmesan and parsley; serve hot!