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Ingredientes
- 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
Direcciones
- 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.
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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% |
