Tuesday, January 5, 2010

The Best Life

I am using all the free recipes off the best life blog... This will be day 2.


Mushrooms and Pasta in Garlic Parmesan Sauce

16 ounces rotelle (corkscrew) pasta
1 tablespoon garlic, minced
2 tablespoons butter, unsalted
1 pound fresh mushrooms, sliced
1 can (13-3/4 ounces) reduced sodium chicken broth
2 tablespoons cornstarch
1/4 teaspoon ground black pepper
2 cups zucchini, cut in 1" by 1/4" pieces (I will use broccoli)
8 ounces cooked ham, reduced sodium, (bacon or sausage substitute?)
1 cup cherry tomatoes
1/3 cup parmesan cheese, grated

  1. Cook pasta according to directions on package, drain and put in a large serving bowl.

  2. Place garlic and butter in a 12" x 8" x 2" microwaveable baking pan. Microwave on high until garlic is softened, about 2 minutes. Stir mushrooms into butter, microwave uncovered on high until mushrooms are nearly tender, about 8 minutes stirring once.

  3. In a cup combine chicken broth, cornstarch, and black pepper until smooth; stir into mushrooms. Microwave uncovered on high until hot, about 8 minutes, stirring once.

  4. Add zucchini, ham and cherry tomatoes; microwave uncovered on high until mixture thickens and boils, about 9 minutes, stirring twice.

  5. Stir in parmesan cheese; pour over reserved pasta; toss gently. Serve with additional Parmesan cheese, if desired.

Round out with a whole-grain roll and a mixed green salad with around 100 calories of dressing.

Recipe courtesy of the Mushroom Council and mushroominfo.com

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