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Receta Angelhair Pasta With Portabellas, Leeks And Balsamic Vinegar
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Ingredientes
- 10 ounce dry angelhair pasta
- 5 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg leek or possibly two bunches scallions, cut into 1/4-inch pcs including some of the green
- 4 clv garlic, chopped
- 1 x 6-oz package sliced portabella caps
- 1 Tbsp. balsamic vinegar salt
Direcciones
- Pour the oil into a saute/fry pan and heat over medium heat for about 30 seconds.
- Saute/fry the leek for about 2 min till softened.
- Add in the garlic and saute/fry for another 30 seconds.
- Add in the mushrooms and saute/fry, stirring frequently, till the mushrooms are wilted and the liquid they have given off has evaporated.
- Add in the balsamic vinegar, stir well, and season with salt to taste.
- Bring a large pot of lightly salted water to a boil and add in the pasta, stirring to make sure the pasta is well separated.
- Boil 2 to 3 min, till done.
- Drain and transfer to a large bowl.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 164 | |
| Calories from Fat 150 | 91% |
| Total Fat 16.97g | 21% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 211mg | 6% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.79g | 1% |
| Protein 1.21g | 2% |
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