Pasta with portobello mushrooms, asparagus and boursin

Name: Pasta with portobello mushrooms, asparagus and boursin Recipe
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 pound portobello mushrooms sliced and halved; 1/2 tsp salt; 1 1/4 cups low fat/low salt chicken broth; 1 package light boursin cheese; 1 pound asparagus cut into 2 pieces; 12 oz. whole wheat pasta shells or penne

(3)

Number of Servings: 6

Ingredients

1 tablespoon olive oil1 pound portobello mushrooms sliced and halved1/2 tsp salt1 1/4 cups low fat/low salt chicken broth1 package light boursin cheese1 pound asparagus cut into 2" pieces12 oz. whole wheat pasta shells or penne

Directions

In a large skillet, heat olive oil. Add mushrooms and salt. Cook stirring occasionally about 8 minutes. Add chicken broth and boursin cheese. Stir until well mixed. Cover and turn the heat off.

Meanwhile, cook the pasta in a large pot of boiling water for about 6 minutes THEN add asparagus for about 4 more minutes. (This works nicely when using pasta like shells or penne - other sizes may need modification.) Drain pasta and asparagus. Toss with mushroom sauce. Recipe is calculated for 6 servings which will be approximately 1 3/4 cup in size.

Number of Servings: 6

Recipe submitted by SparkPeople user CFMOSS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 274.6
Total Fat: 5.2 g
Cholesterol: 5.3 mg
Sodium: 416.9 mg
Total Carbs: 41.6 g
Dietary Fiber: 8.7 g
Protein: 14.8 g

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Member Reviews

KRISCRN
Delicious! Especially with the addition of the red pepper and 2 tsp of flour as other reviews suggested. The whole family loved it! - 9/8/10
GALUXEGURL
This was really yummy. I would probably add a little crushed red pepper for some zing, and a little flour to the mushroom sauce to thicken just a bit but this was a keeper. Thanks for sharing. - 5/12/10