Rachel Ray's Wild Mushroom Spaghetti Revised!
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 239.7
- Total Fat: 9.3 g
- Cholesterol: 7.4 mg
- Sodium: 99.6 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 4.6 g
- Protein: 8.0 g
View full nutritional breakdown of Rachel Ray's Wild Mushroom Spaghetti Revised! calories by ingredient
Introduction
I love this veggie extravaganza of RR's, but when I found out that the original dish was almost 1000 cool calories, I knew there had to be a way to minimize that without losing amazing flavor. To be honest, I could never finish an entire portion of the original recipe. I love this veggie extravaganza of RR's, but when I found out that the original dish was almost 1000 cool calories, I knew there had to be a way to minimize that without losing amazing flavor. To be honest, I could never finish an entire portion of the original recipe.Number of Servings: 2
Ingredients
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1 cup whole wheat spaghetti, cooked
1/3 lb mixed mushrooms such as shiitake, cremini, or any that your store has available
1 tbsp olive oil
1 leek
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh thyme leaves
1/4 c dry white wine
1 tbsp fat free cream (coffee-mate has one)
grated romano cheese, for topping
Directions
Prepare your pasta.
Wipe the mushrooms clean with a damp towel. Remove and discard the woody stems. Thinly slice the mushrooms. Heat the olive oil in a large deep skillet over medium high heat. Add the mushrooms and cook until tender and deeply golden, 7-8 minutes.
While the mushrooms cook, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end. Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board.
add the leeks to the mushrooms along with the garlic and season with pepper and thyme(salt if you would like). Cook for 3-4 minutes more, then add the wine. Cook for 30 seconds to reduce the wine, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce. Top with grated cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user GREENGEENY.
Wipe the mushrooms clean with a damp towel. Remove and discard the woody stems. Thinly slice the mushrooms. Heat the olive oil in a large deep skillet over medium high heat. Add the mushrooms and cook until tender and deeply golden, 7-8 minutes.
While the mushrooms cook, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end. Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board.
add the leeks to the mushrooms along with the garlic and season with pepper and thyme(salt if you would like). Cook for 3-4 minutes more, then add the wine. Cook for 30 seconds to reduce the wine, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce. Top with grated cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user GREENGEENY.
Member Ratings For This Recipe
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LASHINN57
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