Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Prep: 15 minutes; Cook: 12 minutes.

Bethenny Frankel
Recipe by Health December 2008

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Credit: Yunhee Kim

Recipe Summary test

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.

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  • Heat 1/2 tablespoon olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5–6 minutes or until brown; turn to brown on opposite side for another 5–6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.

  • Top with Parmesan and parsley; serve hot.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

310 calories; fat 9g; saturated fat 2g; mono fat 5g; poly fat 1g; protein 13g; carbohydrates 49g; fiber 6g; cholesterol 4mg; iron 3mg; sodium 280mg; calcium 83mg.
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