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Ingredientes
- 1 lb Rigatoni, ziti, or possibly any other medium
- Â Â pasta shape uncooked
- 2 x Garlic cloves cut into slivers
- 1 med Onion halved lengthwise,
- Â Â and cut into thin slices
- 4 Tbsp. Olive or possibly vegetable oil
- 1 Tbsp. Fresh rosemary leaves
- 6 x Parsley sprigs coarsely minced
- 1/2 c. Chicken broth
- 8 ounce Assorted mushrooms thinly sliced
- 2 med Zucchini halved lengthwise,
- Â Â and thinly sliced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 Tbsp. Grated Parmesan cheese
Direcciones
- Cook pasta according to package directions. While pasta is cooking, saute/fry the garlic, onion, and oil in a large frying pan over medium heat. Add in rosemary, parsley, and chicken broth; simmer till sauce has reduced by half (about 4 min). Add in mushrooms and zucchini and cook an additional 4 min.
- When pasta is done, drain and add in to sauce. Add in salt and pepper to taste. Toss well till the pasta is coated. Toss in Parmesan cheese. Garnish with additional parsley, if you like. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 145 | 74% |
| Total Fat 16.2g | 20% |
| Saturated Fat 3.3g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 176mg | 7% |
| Potassium 509mg | 15% |
| Total Carbs 8.71g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.66g | 2% |
| Protein 6.44g | 10% |
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