Lemon Pasta

Oxmoor House
Super Quick. There will be excess liquid in the skillet when you first add the mushroom mixture, but the pasta absorbs a good bit of it, leaving the pasta well coated.
6 servings (serving size: 3/4 cup)


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6 ounces uncooked penne (1 1/2 cups tubular pasta)
1 teaspoon garlic-flavored olive oil
1 1/2 cups sliced fresh mushrooms
1/3 cup sliced green onions (about 3 medium)
1/2 cup dry white wine
1/2 to 1 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 teaspoon lemon-pepper seasoning


1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. While pasta cooks, add olive oil to a large nonstick skillet; place over medium-high heat until hot. Add mushrooms and green onions, and cook 3 minutes, stirring often. Add wine; cook 5 minutes or until wine is reduced by half. Pour mushroom mixture over pasta; add lemon rind, salt, and lemon-pepper seasoning. Toss well. Serve immediately.

1 1/2 Starch

Created date

April 2008

Nutritional Information

Calories 118
Caloriesfromfat 10 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.1 g
Carbohydrate 22.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 137 mg
Calcium 0.0 mg