Giada's Portabella and Parmesan Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
8 oz Baby Portabella Mushrooms (crimini) chopped3/4 c. frozen peas1 small onion, finely chopped3 Tbs. olive oil.5 c. evaporated skim milk3 oz. Parmesan Cheese, grated4 oz dry White Wine, Chardonnay or Marsala6 oz Barilla Mini Penne or Elbowssaltfreshly ground pepper
In a skillet saute onions and mushrooms in olive oil, salt lightly. Add wine when the onions are transparent and the mushrooms are cooked down and browned. Simmer until the liquid is absorbed.
Cook pasta in salted water while mushrooms and onions are simmering. Thaw peas in a bowl at the same time.
When pasta is cooked al dente drain and add to skillet with parmesan cheese, peas, and evaporated milk. Stir until cheese is melted and creamy. Grind fresh pepper over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user SUSIEQ911.
Cook pasta in salted water while mushrooms and onions are simmering. Thaw peas in a bowl at the same time.
When pasta is cooked al dente drain and add to skillet with parmesan cheese, peas, and evaporated milk. Stir until cheese is melted and creamy. Grind fresh pepper over the top.
Number of Servings: 4
Recipe submitted by SparkPeople user SUSIEQ911.
Nutritional Info Amount Per Serving
- Calories: 409.9
- Total Fat: 16.7 g
- Cholesterol: 15.7 mg
- Sodium: 413.0 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 3.8 g
- Protein: 18.3 g
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