Pasta with portobello mushrooms, asparagus and boursin

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Pasta with portobello mushrooms, asparagus and boursin calories by ingredient

Introduction

I have a very different variant with chicken which is good, too. This recipe is more directly related to one in a food & wine cookbook but has been heavily adapted. Originally I just used olive oil spray but as my family has increased our calorie intake, I've added modest fats back into our diet. This recipe works with olive oil spray. I have a very different variant with chicken which is good, too. This recipe is more directly related to one in a food & wine cookbook but has been heavily adapted. Originally I just used olive oil spray but as my family has increased our calorie intake, I've added modest fats back into our diet. This recipe works with olive oil spray.

Number of Servings: 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

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.