Pasta with peppers and mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T Olive Oil2 T butter, salted1 medium Vidalia Onion, halved & sliced3 cloves of garlic, minced1 large red pepper, sliced into thin strips2 C of fresh mushrooms, sliced2 T fresh basil, chopped2 T fresh parsley, chopped1 12 oz package of whole wheat spaghetti, cooked and drained, conserve 1.5 c of cooking water for sauceSalt and Pepper to taste1 C grated Provolone Cheese
In large stockpot, cook pasta according to package instructions. Reserve 1 1/2 C of cooking water for use in sauce.
Over meduim-low heat in a large non-stick skillet, melt butter and oil together; add onion and cook 2 minutes. Add garlic, sliced red pepper and mushrooms. Cook vegetables until tender, approximately 3 minutes. Add wine and simmer until sauce reduces to one-half. Add pasta cooking water by 1/2 C increments and cook to desired sauce constancy.
Place drained pasta on serving platter. Add fresh herbs, grated cheese and sauce. Salt and pepper to taste. Toss all ingredients to coat pasta and serve immediately.
Makes approximately 6 1-cup servings. Goes well with fresh seafood.
Number of Servings: 6
Recipe submitted by SparkPeople user LTCDEB.
Over meduim-low heat in a large non-stick skillet, melt butter and oil together; add onion and cook 2 minutes. Add garlic, sliced red pepper and mushrooms. Cook vegetables until tender, approximately 3 minutes. Add wine and simmer until sauce reduces to one-half. Add pasta cooking water by 1/2 C increments and cook to desired sauce constancy.
Place drained pasta on serving platter. Add fresh herbs, grated cheese and sauce. Salt and pepper to taste. Toss all ingredients to coat pasta and serve immediately.
Makes approximately 6 1-cup servings. Goes well with fresh seafood.
Number of Servings: 6
Recipe submitted by SparkPeople user LTCDEB.
Nutritional Info Amount Per Serving
- Calories: 390.7
- Total Fat: 17.1 g
- Cholesterol: 36.1 mg
- Sodium: 391.5 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 7.3 g
- Protein: 18.3 g
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