Portobello Parmasan and Zucchini Fettucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Mushrooms:2 portobella mushroom caps2 c Spaghetti sauce2 slices reduced-fat provolone cheese slices2 T parmesan cheese1 T olive oilZucchini Fettucchini1 T olive oil1 large zucchini, shredded3 cloves garlic, minced1/4 c romano cheese6 oz (1/2 box) fettucchini noodles
Heat a grill pan over medium high heat and heat oven to 400. Spoon 1 c of sauce on the bottom of a baking dish. Brush the mushroom tops with olive oil and place on the grill pan top side down. Grill 3 minutes on each side until just tender. Place stem side down in sauce. Top with remaining sauce, place one slice of cheese on each mushroom, and top with parmesan. Bake in oven 25-30 minutes or until cheese is melty and slightly browned.
While the mushrooms are cooking, start your pasta. Add a handful of salt to the water with a spray of non-stick spray when it comes to a boil. Cook the pasta to your liking.
Meanwhile, heat 1 T olive oil in nonstick pan. Saute zucchini and garlic until zucchini is tender. Add 1 c of the pasta water to zucchini and add cheese to pan to create a sauce. Toss the sauce with the pasta. Serve 1/2 mushroom cap per serving.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIJUNE_21.
While the mushrooms are cooking, start your pasta. Add a handful of salt to the water with a spray of non-stick spray when it comes to a boil. Cook the pasta to your liking.
Meanwhile, heat 1 T olive oil in nonstick pan. Saute zucchini and garlic until zucchini is tender. Add 1 c of the pasta water to zucchini and add cheese to pan to create a sauce. Toss the sauce with the pasta. Serve 1/2 mushroom cap per serving.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIJUNE_21.
Nutritional Info Amount Per Serving
- Calories: 304.7
- Total Fat: 15.2 g
- Cholesterol: 43.8 mg
- Sodium: 908.6 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 3.7 g
- Protein: 16.4 g
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