Wild Mushroom Pasta

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	406
Total Fat	11.5 g
Saturated Fat	2.5 g
Sodium	911 mg
Total Carbohydrate	62 g
Dietary Fiber	9 g
Protein	11 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Penne pasta	4 ounces
Wild mushrooms (eg, shitake, oyster), stemmed and thinly sliced	¼ pound (4 ounces)
Olive oil	2 + 1 teaspoon
Yellow onion, sliced into thin strips	¼
White wine	¼ cup
Vegetable broth	1 cup
Fresh thyme leaves	1 teaspoon
Freshly ground pepper to taste
Grated Parmesan cheese	2 tablespoons

Directions
Cook pasta according to package directions, omitting fat and salt.
Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 2-3 minutes until soft. Transfer to a plate and set aside.
Add 1 teaspoon oil to skillet, then add onion and cook 2 minutes. Pour in wine and cook, scraping brown bits off the bottom of the pan, until wine has evaporated, about 30 seconds. Stir in vegetable broth and bring to a boil. Return mushrooms to pan, reduce heat to medium, and cook for another 2 minutes.
Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.

Exchanges
2.5 starches; 2 vegetables; 1.5 fats; 0.5 lean meat substitute

Side Suggestions: Tossed Salad

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