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Ingredientes
- 1 pkt Tagliatelle - (16 ounce)
- 1/2 pkt sliced pepperoni - (3 1/2 ounce size) cut slices in half
- 2 Tbsp. margarine or possibly butter
- 1 can mushroom stems and pcs - (8 ounce) liquid removed
- 3/4 c. half-and-half
- 1/2 c. grated Parmesan cheese
- 1 Tbsp. minced fresh parsley if you like
Direcciones
- Cook Tagliatelle as directed on package.
- While Tagliatelle is cooking, cook pepperoni in 2-qt saucepan over medium heat, stirring occasionally, till light brown; drain and reserve.
- Heat margarine in same saucepan. Cook mushrooms in margarine, stirring occasionally, till mushrooms are light brown. Stir in half-and-half and cheese; heat just till warm. Stir in pepperoni and parsley.
- Drain Tagliatelle; toss with pepperoni mix. Serve with additional grated Parmesan cheese if you like.
- This recipe yields 6 servings, about 1 1/3 c. each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 6 servings | |
| Calories 110 | |
| Calories from Fat 86 | 78% |
| Total Fat 9.71g | 12% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 19mg | 6% |
| Sodium 187mg | 8% |
| Potassium 54mg | 2% |
| Total Carbs 1.71g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.13g | 0% |
| Protein 4.16g | 7% |
