Recipe - Wild Mushroom Pasta


Serves 4

  • 12 ounces spiral pasta
  • 2 tablespoons olive oil
  • 1 pound assorted mushrooms, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • ½ lemon
  • 2 small zucchini, chopped
  • 1 cup carrots, peeled and sliced
  • ½ cup low-sodium chicken broth
  • ½ cup parsley, chopped
  • 4 tablespoons grated Parmesan cheese
  1. Bring water to boil for pasta. Cook until al dente and strain. 
    Meanwhile, heat the oil in a skillet. Add the mushrooms, onions, and garlic. Cook until softened and lightly browned. Squeeze the lemon over them. 
  2. Add the zucchini and carrots. Cook, stirring until tender crisp, about 2 minutes. 
  3. When the pan becomes dry, add the broth. Lower heat and cook 4 minutes longer, stirring occasionally. 
  4. Add the cooked pasta and parsley until combined. Garnish with Parmesan cheese.
Per serving: 482 calories, 20 gm protein, 75 gm carbohydrate, 12 gm fat, 3 gm sat fat, 7 gm mono fat, 85 mg cholesterol, 6 gm fiber, 145 mg sodium

Use a variety of fresh and dried mushrooms. To reconstitute dried mushrooms, cover with hot tap water and let soak for 10-15 minutes. Feel free to use spiral pasta that has vegetable flavors, too.