Rachel Ray's Wild Mushroom Spaghetti Revised!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup whole wheat spaghetti, cooked1/3 lb mixed mushrooms such as shiitake, cremini, or any that your store has available1 tbsp olive oil1 leek2 garlic cloves, finely chopped1 tbsp finely chopped fresh thyme leaves1/4 c dry white wine1 tbsp fat free cream (coffee-mate has one)grated romano cheese, for topping
Prepare your pasta.
Wipe the mushrooms clean with a damp towel. Remove and discard the woody stems. Thinly slice the mushrooms. Heat the olive oil in a large deep skillet over medium high heat. Add the mushrooms and cook until tender and deeply golden, 7-8 minutes.
While the mushrooms cook, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end. Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board.
add the leeks to the mushrooms along with the garlic and season with pepper and thyme(salt if you would like). Cook for 3-4 minutes more, then add the wine. Cook for 30 seconds to reduce the wine, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce. Top with grated cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user GREENGEENY.
Wipe the mushrooms clean with a damp towel. Remove and discard the woody stems. Thinly slice the mushrooms. Heat the olive oil in a large deep skillet over medium high heat. Add the mushrooms and cook until tender and deeply golden, 7-8 minutes.
While the mushrooms cook, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end. Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board.
add the leeks to the mushrooms along with the garlic and season with pepper and thyme(salt if you would like). Cook for 3-4 minutes more, then add the wine. Cook for 30 seconds to reduce the wine, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce. Top with grated cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user GREENGEENY.
Nutritional Info Amount Per Serving
- Calories: 239.7
- Total Fat: 9.3 g
- Cholesterol: 7.4 mg
- Sodium: 99.6 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 4.6 g
- Protein: 8.0 g
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