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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 346.2
  • Total Fat: 7.8 g
  • Cholesterol: 80.0 mg
  • Sodium: 159.7 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 7.0 g
  • Protein: 13.0 g

View full nutritional breakdown of Mushroom and Pistachio Pasta calories by ingredient
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Mushroom and Pistachio Pasta

Submitted by: FREGGIEQUEEN

Introduction

Adapted from the book, "1000 Vegetarian Recipes." Adapted from the book, "1000 Vegetarian Recipes."
Number of Servings: 6

Ingredients

    1 bag whole wheat egg noodles
    Olive oil spray
    1 bunch fresh green onions, chopped
    2 garlic cloves, sliced thinly
    227 g mushrooms, sliced
    225 g frozen spinach
    1 container light soft garlic and herb cheese
    2 T fat free greek yogurt
    2 T half and half
    1/2 c shelled and chopped pistachios
    2 T fresh basil leaves, shredded
    salt and pepper to taste
    fresh basil leaves to garnish


Directions

1) Spray olive oil spray in a wok or skillet and saute the green onions and garlic for 1 minute or until just soft. Add the sliced mushrooms to the skillet, stir well, cover, and cook gently for 5 minutes or until soft.

2) Meanwhile, bring a large pot of water to a boil and cook the pasta until tender. Drain the pasta thoroughly and return to the pan.

3) Add the spinach to the mushrooms and heat through for 1-2 minutes. Add the cheese and let melt slightly. Stir in the half & half and yogurt and continue to heat without letting boil.

4) Pour the vegetable mixture over the pasta, season to taste with salt and pepper, and mix well. Heat gently, stirring, for 2-3 minutes.

5) Transfer the pasta to a warmed serving bowl and sprinkle the chopped pistachios and fresh shredded basil over. Garnish with fresh basil sprigs.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JULESMCGEE.






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