Pasta Provencal with Onions and Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz no yolks egg noodles (dry) 8 Tbs Light Butter 1 large onion, sliced thin 3 medium carrots, sliced thin8 oz mushrooms canned, rinsed well and drained 4 Tbs white cooking wine 1.5 cup water 1 Tbs minced parsley 1 Tbs basil 1 Tbs ground oregano 1 Tbs roasted minced garlic 1 Tbs dry mustard
Cook pasta according to package directions. Drain and return to the cooking pot. Set aside.
Melt 1/2 the butter in a large skillet.
Saute the onion until it is soft and fragrant.
Add the remaining spices and the carrot. Continue cooking 5 minutes.
Add the water and the wine. Continue cooking, stirring often, until the carrot is tender (you can cut it easily with the side of a fork), or 10 - 15 minutes.
Pour the mushroom and onion mixture over the noodles. Stir in the remaining butter.
Serving Size: makes 10 cup and-a-half servings
Melt 1/2 the butter in a large skillet.
Saute the onion until it is soft and fragrant.
Add the remaining spices and the carrot. Continue cooking 5 minutes.
Add the water and the wine. Continue cooking, stirring often, until the carrot is tender (you can cut it easily with the side of a fork), or 10 - 15 minutes.
Pour the mushroom and onion mixture over the noodles. Stir in the remaining butter.
Serving Size: makes 10 cup and-a-half servings
Nutritional Info Amount Per Serving
- Calories: 227.0
- Total Fat: 5.7 g
- Cholesterol: 16.0 mg
- Sodium: 140.4 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 2.8 g
- Protein: 7.2 g
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