Linguine with Mushrooms
Serve with a fresh green salad.
NOTE - This is not Vegan - Contains Dairy

Servings: 8

• 12 ounces Linguine, uncooked
• 8 ounces button mushrooms
• 8 ounces shiitake or oyster mushrooms
• 1 tablespoon butter or margarine
• 1/4 cup chopped fresh parsley
• 1/2 cup low fat sour cream
• 1/2 cup skim milk
• salt and fresh ground pepper to taste

Prepare linguine according to directions on package. While pasta is cooking, clean mushrooms and trim stems. (Remove all shiitake stems)

Melt butter over low heat in a large skillet with a tight fitting lid. Add mushrooms and parsley. Cover skillet tightly and let mushrooms cook slowly until they are completely tender and liquid is released. Stir several times to make sure that mushrooms are not browning.

Stir sour cream and milk in small bowl until smooth. Before draining pasta, add 1/4 cup of the cooking water to the sour cream mixture.

Drain pasta and transfer it to the skillet with the mushrooms. Add the sour cream mixture and heat to boiling. Salt and pepper to taste. Simmer one minute. Toss to distribute sauce. Divide between four plates.

Per Serving: 141 Calories
1g Fat (5% calories from fat)
9g Protein
29g Carbohydrate
9g Dietary Fiber
2mg Cholesterol
442mg Sodium

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