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Bucatini Con I Funghi Recipe
|Bucatini/Spaghetti||1 Pound (500 Gram)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm)|
|Mushrooms||10 Ounce (300 Gram)|
|Black pepper||To Taste|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1822 Calories from Fat 222
% Daily Value*
Total Fat 24 g37.2%
Saturated Fat 2.2 g11.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 412.8 mg17.2%
Total Carbohydrates 352 g117.2%
Dietary Fiber 19.9 g79.5%
Sugars 13.3 g
Protein 66 g132%
Vitamin A 25.4% Vitamin C 60.2%
Calcium 5.3% Iron 60.5%
*Based on a 2000 Calorie diet
Now add the mushrooms which have been wiped with a damp cloth and then finely sliced.
Add a little seasoning, then cover the pan and leave to cook for 5 minutes over a low heat, then remove and keep warm.
The mushrooms should give out enough moisture to cook themselves gently.
Cook the pasta, following packet directions very carefully to avoid over-cooking.
Add the lemon juice and chopped parsley to the mushrooms and stir into the drained pasta.
Mix thoroughly, adding a little more olive oil if desired.