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Portobello Tetrazzini

Yield 4 servings (serving size: 1 1/4 cups pasta mixture and 1 tablespoon parmesan cheese)
Prep: 5 minutes; Cook: 14 minutes. To remove any excess water from the seasoning blend, drain well, and lightly press between two paper towels.

Ingredients

  • 4 ounces uncooked spaghetti
  • Cooking spray
  • 2 (6-ounce) packages sliced portobello mushrooms, coarsely chopped
  • 1 cup frozen vegetable seasoning blend, thawed and drained (such as McKenzie's)
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
  • 1/2 cup fat-free milk
  • 3 tablespoons sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup preshredded Parmesan cheese

Nutrition Information

  • calories 233
  • caloriesfromfat 18 %
  • fat 4.6 g
  • satfat 2.3 g
  • monofat 0.1 g
  • polyfat 0.3 g
  • protein 10.5 g
  • carbohydrate 35.9 g
  • fiber 2 g
  • cholesterol 11 mg
  • iron 1 mg
  • sodium 650 mg
  • calcium 179 mg

How to Make It

  1. Cook spaghetti according to package directions, omitting salt and fat; drain and set aside.

  2. Heat a large nonstick skillet coated with cooking spray over high heat. Add mushrooms, and sauté 4 minutes or until tender. Add seasoning blend, and cook 1 minute. Add soup and next 4 ingredients; reduce heat to medium, and simmer 5 minutes or until thickened. Add spaghetti; toss well.

  3. Place pasta mixture on each of 4 plates; top each serving with Parmesan cheese. Serve immediately.

Cooking Light Superfast Suppers