Recipe: Whole Wheat Fettuccine with Mushroom Sauce (using portabellos and white mushrooms)

WHOLE WHEAT FETTUCCINE WITH MUSHROOM SAUCE

"Cut in generous chunks, portabello mushrooms make this sauce meaty and satisfying."

1 Tbsp. olive oil
1/4 cup minced shallots
2 pkgs. (6 oz. each) sliced portabello mushrooms, stemmed and cut in 3/4-inch pieces
1/2 lb. white mushrooms, stemmed and thinly sliced
1 tsp. minced fresh rosemary (or 1/2 tsp. dried, crushed)
1 cup fat-free reduced-sodium chicken broth (or vegetarian equivalent)
12 oz. whole wheat fettuccine or spaghetti, uncooked
1 Tbsp. capers, rinsed and finely chopped
Salt and freshly ground black pepper (to taste)
1/4 cup minced Italian parsley

In large skillet, heat oil over medium-high heat. Add shallots. Saute until soft, 3 to 4 minutes, stirring occasionally.

Add mushrooms. Saut until tender and liquid has evaporated, about 8 minutes, stirring occasionally.

Add rosemary and broth. Simmer until two thirds of liquid has evaporated, 5 to 8 minutes. The white mushrooms should be very soft and the portabellos still chunky.

Meanwhile, boil water for cooking pasta. Just after adding broth to mushrooms, add pasta to boiling water. Cook according to package directions. Drain well. Transfer pasta to serving bowl or divide among 4 dinner plates.

Stir capers into mushrooms. Season sauce with salt and pepper, if desired. Divide mushroom sauce over pasta. Sprinkle with parsley and serve.

Makes 6 servings.

Per serving: 258 Calories, 3 g Total Fat (<1 g Saturated Fat), 48 g Carbohydrates, 11 g Protein, 8 g Dietary Fiber, 82 mg Sodium.

Source: American Institute Cancer Research