Whole-Wheat Pasta with MushroomsDecember 18, 2008 | Bethany Frankel
Prep: 15 minutes Cook: 12 minutes Makes 6 servings
Pinch garlic salt 12 oz. whole-wheat pasta (or alternative grain pasta, such as rice) 1 ½ tablespoons olive oil, divided 1 sliced shallot 1 (3.5 oz) package pre-sliced shiitake mushrooms 1 (4 oz.) package pre-sliced mixed mushroom blend 1 (16 oz.) package pre-sliced baby Portobello mushrooms 1 teaspoon salt, divided 1 teaspoon pepper, divided 1 ½ tablespoons truffle oil 1/3 cup grated parmesan cheese 2 tablespoons freshly chopped parsley
- Bring large pot of water to boil. Add garlic salt to water and cook pasta according to directions.
- Heat ½ tablespoon olive oil in large pan and saute’ shallot. Add all mushrooms and cook over medium-high heat for 5-6 minutes or until brown; turn to brown on opposite side for another 5-6 minutes. Season with ½ teaspoon salt and ¼ and ¼ teaspoon pepper.
- Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining one tablespoon olive oil, and remaining salt and pepper. Toss to combine.
- Top with parmesan and parsley. Serve hot.
Calories: 310 Fat: 9g Protein: 13g Carbohydrate: 49g Sugars: 2g Fiber: 6g Iron: 3mg Sodium: 280mg Calcium: 83mg