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Portabella Mushroom Pasta
Low-fat and Easy! |
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1 cup fat free chicken or vegetable broth – divided
2 garlic cloves, minced
3 Tbls. Butter Sprinkles
6 oz. fresh Portobello mushrooms, sliced
1 red bell pepper, sliced
8 oz. fettuccine or linguine, cooked and drained
2 oz. feta cheese, crumbled
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Add garlic to 3/4 cup of broth. Bring broth and butter sprinkles to boil in large skillet. Add mushrooms and red pepper and cook over high heat until soft and liquid is reduced by about half. Add cooked pasta to mushrooms with remaining broth. Stir until pasta is thoroughly coated. Sprinkle with cheese.
Amount per serving: Calories 120, Fat 2.5 grams.
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Preparation Time: 10 min. |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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ALS
Virginia
United States |
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| This recipe has been viewed 21110 times. |
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