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Whole Wheat Fettuccine With Wild Mushroom Sauce
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- #103025
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon olive oil
1/4 cup minced shallots
2 packages (6 ounce size) sliced portobello mushrooms, stemmed and cut in 3/4-inch pieces
1/2 pound white mushrooms, stemmed and thinly sliced
1 teaspoon minced fresh rosemary
OR
1/2 teaspoon dried rosemary, crushed
1 cup fat-free, reduced-sodium chicken broth
12 ounces whole wheat fettuccine or spaghetti
1 tablespoon capers, rinsed and finely chopped
salt, to taste
freshly ground black pepper, to taste
1/4 cup minced fresh Italian parsley
directions
In a large skillet, heat oil over medium-high heat. Add shallots. Saute until soft, 3 to 4 minutes, stirring occasionally.
Add mushrooms. Saute until tender and liquid has evaporated, about 8 minutes. Stir occasionally.
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 portobellos still chunky.
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 a serving bowl or divide among dinner plates.
Stir capers into mushrooms. Season sauce with salt and pepper, if desired. Divide mushroom sauce over pasta. Sprinkle with parsley and serve.
added by
kelly123
nutrition data
Nutritional data has not been calculated yet.
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