SPAGHETTI W/ CARAMELIZED ONIONS, MUSHROOMS & PANCETTA
8 ounces uncooked spaghetti
1 Tbs olive oil
¼ cup chopped pancetta or bacon (about 1 ounce)
6 cups vertically sliced onion (about 3 large onions)
½ tsp salt, divided
¼ tsp pepper, divided
6 cups sliced mushrooms (about 1 pound)
2 tsp minced fresh oregano (or ½ tsp. dried)
¼ cup chopped fresh parsley, divided
3 cloves garlic, minced
½ cup low-salt chicken broth
fresh oregano, optional
1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
2. Heat oil in a large nonstick skillet over medium heat until hot. Add pancetta; sauté 3 minutes. Stir in onion, ¼ teaspoon salt, and 1/8 teaspoon pepper; cover and cook 15 minutes, stirring frequently. Uncover and cook 10 additional minutes, stirring frequently. Remove onion mixture from skillet; set aside.
3. Add mushrooms, ¼ teaspoon salt, and 1/8 teaspoon pepper to skillet; cook over medium- high heat 4 minutes. Add minced oregano and 2 Tablespoons parsley; cook 1 minute. Add garlic; sauté 1 minute. Add onion mixture and broth; cook until thoroughly heated. Add mushroom mixture to pasta; toss to coat.
4. Divide among 4 shallow bowls; sprinkle evenly with 2 Tablespoons parsley. Garnish with fresh oregano sprigs, if desired.
Yield: Serving size: 1 1/2 cups
Amount Per Serving
Calories From Fat (19%) 65
Total Fat 7g
Saturated Fat 1.5g
Dietary Fiber 4.72g
Net Carbohydrates 53.75g
WW POINTS: 8.5
*Pancetta is Italian bacon that is cured with salt and spices but not smoked. Regular bacon or ham can be substituted for it.
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