Mushroom Pasta Toss Recipe
Ingredients
| Butter-flavored vegetable cooking spray | ||
| 1 tablespoon reduced-calorie margarine | ||
| Mushrooms | 1 1/4 Cup (16 tbs), sliced | |
| Shiitake mushrooms | 3 Ounce, sliced | |
| Cremini mushrooms | 3 Ounce, sliced | |
| Garlic | 2 Teaspoon, minced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup canned no-salt-added beef broth, undiluted | ||
| Salt | 1 Tablespoon | |
| Marjoram | 2 Teaspoon, chopped | |
| Salt | 1/4 Teaspoon | |
| Rotini pasta | 8 Ounce, uncooked | |
| Prosciutto | 1 Ounce, chopped | |
Directions
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add mushrooms and garlic; saute 3 minutes or until mushrooms are tender.
Stir in chopped parsley and next 4 ingredients; cook an additional 1 to 2 minutes or until thoroughly heated.
Remove from heat, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl.
Add mushroom mixture and prosciutto; toss gently.
Garnish with parsley, if desired.
Place over medium-high heat until margarine melts.
Add mushrooms and garlic; saute 3 minutes or until mushrooms are tender.
Stir in chopped parsley and next 4 ingredients; cook an additional 1 to 2 minutes or until thoroughly heated.
Remove from heat, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain.
Place pasta in a serving bowl.
Add mushroom mixture and prosciutto; toss gently.
Garnish with parsley, if desired.
Chef
