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A 'wow' pasta
dish...
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8
ounces |
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uncooked spaghetti |
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1
Tbs |
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olive oil |
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¼
cup |
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chopped pancetta or bacon (about 1
ounce) |
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6
cups |
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vertically sliced onion (about 3 large
onions) |
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½
tsp |
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salt, divided |
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¼
tsp |
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pepper, divided |
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6
cups |
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sliced mushrooms (about 1 pound) |
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2
tsp |
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minced fresh oregano (or ½ tsp. dried) |
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¼
cup |
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chopped fresh parsley, divided |
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3
cloves |
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garlic, minced |
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½
cup |
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low-salt chicken broth |
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fresh oregano, optional |
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1 |
Cook pasta
according to package directions, omitting salt
and fat. Drain well; set aside. |
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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. |
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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. |
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4 |
Divide among
4 shallow bowls; sprinkle evenly with 2
Tablespoons parsley. Garnish with fresh oregano
sprigs, if desired. |
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Servings: 4 |
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Yield: Serving
size: 1 1/2 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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344.28 |
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Calories From Fat (19%) |
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64.96 |
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% Daily Value |
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Total Fat
7.33g |
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11% |
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Saturated Fat 1.52g |
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8% |
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Cholesterol
3.81mg |
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1% |
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Sodium
399.81mg |
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17% |
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Potassium
655.52mg |
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19% |
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Carbohydrates
58.48g |
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19% |
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Dietary Fiber 4.72g |
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19% |
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Sugar 7.83g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
53.76g |
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Protein
12.80g |
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26% |
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Cooking Tips |
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*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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