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Mushroom Pasta

Yield 5 servings (serving size: 2 cups)
To make this dish vegetarian, use vegetable broth instead of chicken broth.

Ingredients

  • 12 ounces uncooked medium egg noodles
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons all-purpose flour
  • 3 cups sliced cremini mushrooms
  • 2 (8-ounce) packages presliced button mushrooms
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 3/4 teaspoon black pepper
  • 1/2 cup (2 ounces) preshredded fresh Parmesan cheese

Nutrition Information

  • calories 434
  • caloriesfromfat 29 %
  • fat 13.9 g
  • satfat 6.1 g
  • monofat 5.2 g
  • polyfat 1.4 g
  • protein 19.2 g
  • carbohydrate 55.1 g
  • fiber 3.8 g
  • cholesterol 86 mg
  • iron 4.6 mg
  • sodium 613 mg
  • calcium 187 mg

How to Make It

  1. Cook noodles according to package directions, omitting salt and fat.

  2. While noodles cook, combine oil and flour in a large Dutch oven over medium-high heat; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add broth, wine, juice, and salt; cook 8 minutes or until sauce is slightly thick.

  3. Stir in butter and pepper. Add pasta; toss to coat. Stir in cheese.