The rich mushroom flavor makes this an ideal pasta dish for autumn.

Judy Lockhart
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to the package directions, omitting salt and fat. Drain, and set aside.

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  • Melt butter in a large nonstick skillet over medium-high heat. Add shallots, mushrooms, and garlic; sauté 6 minutes or until the moisture evaporates. Add sherry; cook for 2 minutes or until liquid almost evaporates. Add broth; reduce heat, and simmer 5 minutes. Stir in parsley and remaining ingredients except cheese. Add pasta, tossing to coat. Spoon about 1 1/3 cups pasta mixture into each of 6 shallow bowls; top evenly with cheese.

Nutrition Facts

328 calories; calories from fat 25%; fat 9g; saturated fat 4.8g; mono fat 2.8g; poly fat 0.3g; protein 13.8g; carbohydrates 48.8g; fiber 2.8g; cholesterol 23mg; iron 2.8mg; sodium 485mg; calcium 146mg.
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