Portobello Parmasan and Zucchini Fettucchini

Mushrooms:
2 portobella mushroom caps
2 c Spaghetti sauce
2 slices reduced-fat provolone cheese slices
2 T parmesan cheese
1 T olive oil

Zucchini Fettucchini

1 T olive oil
1 large zucchini, shredded
3 cloves garlic, minced
1/4 c romano cheese
6 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.