Servings: 4
Ingredients
- 2Â 1/2 ounce dry porcini mushrooms
- 1 c. boiling water
- 3 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 10 ounce white mushrooms cut 1/4"-thk slices
- 1 tsp salt divided
- 1/2 tsp freshly-grnd black pepper divided
- 8 ounce Atkins Pasta Cuts penne
- 1/4 c. lowfat sour cream
- 1/2 tsp grnd paprika
- 1/4 c. minced fresh parsley
Directions
- Cover porcini with boiling water. Let sit 30 min. Meanwhile, in a large skillet over moderate heat, heat butter in extra virgin olive oil. Add in white mushrooms, 1/2 tsp. salt and 1/4 tsp. pepper. Cook till almost dry and mushrooms are tender, about 30 min.
- Cook and drain pasta according to package directions. While pasta is cooking, finish sauce. Remove porcini mushrooms from soaking liquid; rinse, chop and add in to skillet.
- Place a coffee filter in a small strainer and pour mushroom soaking liquid through it. Add in strained liquid to skillet. Cook mushroom mix over high heat till mostly evaporated but still saucy, about 5 min.
- Stir in lowfat sour cream, remaining 1/2 tsp. salt, 1/4 tsp. pepper, paprika and parsley. Cook till heated through, about 2 min. Toss with pasta and serve immediately.
- This recipe yields 4 servings.
- Comments: Purchase porcini mushrooms dry and reconstitute them in boiling water. Then use the soaking liquid to intensify the flavor of the pasta sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 161g | |
Recipe makes 4 servings | |
Calories 151 | |
Calories from Fat 133 | 88% |
Total Fat 15.15g | 19% |
Saturated Fat 7.63g | 31% |
Trans Fat 0.0g | |
Cholesterol 30mg | 10% |
Sodium 662mg | 28% |
Potassium 267mg | 8% |
Total Carbs 3.05g | 1% |
Dietary Fiber 0.9g | 3% |
Sugars 1.7g | 1% |
Protein 2.66g | 4% |
Advertisement
Advertisement