Pasta Provencal with Onions and Carrots

Pasta Provencal with Onions and Carrots
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Pasta Provencal with Onions and Carrots calories by ingredient


Introduction

Pasta with mushrooms in white wine butter sauce, with carrots and onion. The light butter and no yolk egg noodles keep this decadent-tasting dish light and healthy. Pasta with mushrooms in white wine butter sauce, with carrots and onion. The light butter and no yolk egg noodles keep this decadent-tasting dish light and healthy.
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 thin
    8 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

Tips

Use a mandolin to slice the onion and carrots for a uniform thickness. It not only lets everything cook uniformly, it adds to the visual appeal of the dish.

Serve with freshly grated cheese and ground black pepper on top.


Directions

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