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Farfalle with Wild-Mushroom Sauce

Yield 4 servings (serving size: 2 cups pasta, 2 tablespoons cheese, and 1 teaspoon chives)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 6 cups sliced cremini mushrooms (about 1 pound)
  • 4 cups thinly sliced shiitake mushroom caps (about 1/2 pound)
  • 1 cup sliced oyster mushroom caps (about 3 1/2 ounces)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup dry vermouth or white wine
  • 2 1/2 teaspoons bottled minced garlic
  • 4 cups hot cooked farfalle (about 8 ounces uncooked bow tie pasta)
  • 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
  • 4 teaspoons chopped fresh chives

Nutrition Information

  • calories 425
  • caloriesfromfat 19 %
  • fat 9 g
  • satfat 3.1 g
  • monofat 3.7 g
  • polyfat 1.2 g
  • protein 19.4 g
  • carbohydrate 68 g
  • fiber 5.1 g
  • cholesterol 10 mg
  • iron 5.6 mg
  • sodium 479 mg
  • calcium 211 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add mushrooms, thyme, salt, and pepper; sauté 5 minutes. Stir in broth, vermouth, and garlic; reduce heat to medium-low, and cook 5 minutes.

  2. Combine the mushroom mixture and the pasta in a large bowl, and toss well. Sprinkle each serving with cheese and chopped chives.