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Lemon Pasta

Yield 6 servings (serving size: 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  3. 1 1/2 Starch

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