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Ingredients
- 8 ounce Uncooked pasta (vermiccelli)
- 1 Tbsp. Extra virgin olive oil
- 1/4 c. Minced pancetta or possibly lean bacon
- 6 c. Vertically sliced sweet onion
- 1/2 tsp Salt, divided
- 1/4 tsp Pepper
- 6 c. Sliced mushrooms, your choice of type
- 2 tsp Chopped fresh oregano
- 1/4 c. Minced fresh Italian parsley, divided
- 3 x Cloves garlic, chopped
- 1/2 c. Low salt chicken broth
Directions
- Cook the pasta al dente. Drain well and set aside. Heat oil in a non-stick skillet over medium heat till warm. Add in pancetta or possibly bacon, saute/fry three min. Add in onions, 1/4 tsp salt and 1/8 tsp pepper. Cover and cook for 15 min, stirring frequently. Uncover and cook an additional 10 min, stirring often. Remove onion mix from skillet and set aside. Add in mushrooms, 1/4 tsp salt and 1/8 tsp pepper. Cook over medium high heat for 4 min. Add in oregano and 2 Tbsp.. parsley. Cook 1 minute. Add in garlic and saute/fry one minute. Add in onion mix and broth. Cook till thoroughly heated. Add in entire mix to pasta and toss to coat thoroughly. Divide among 4 dishes or possibly bowls and sprinkle with a little parsley. We also eat this with a little grated parmesan or possibly romano.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 854g | |
| Calories 1187 | |
| Calories from Fat 206 | 17% |
| Total Fat 23.53g | 29% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 2076mg | 87% |
| Potassium 2259mg | 65% |
| Total Carbs 190.27g | 51% |
| Dietary Fiber 13.0g | 43% |
| Sugars 13.22g | 9% |
| Protein 57.97g | 93% |
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