PASTA SAUCE: Fusilli with Wild Mushrooms - 6 pts

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Fusilli with Wild Mushrooms - 6 pts

 

Recipe By :Quick After Work Vegetarian Coobook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : LowCal (Less than 300 calories Quick

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 ounce dried porcini mushrooms -- or other dried mushrooms

3/4 pound fusilli -- dried

1 small onion -- peeled and chopped

2 garlic cloves -- peeled and crushed

2 tablespoons olive oil

1 small carrot -- peeled and minced

1 stalk celery -- minced

8 ounces cannellini beans -- (1 can) drained

1 teaspoon tomato puree

2 tablespoons white wine

salt and freshly ground pepper to taste

4 fresh sage leaves -- chopped

freshly grated Parmesan cheese

 

Cover mushrooms with boiling water. Soak 20 minutes.

 

Cook pasta in salted boiling water 7-8 minutes or as directed on package.

 

Saute onion and garlic in oil 3-4 minutes until lightly browned. Add carrot and

celery and cook 3-4 minutes.

 

Add cannellini beans, tomato puree, wine, mushrooms and soaking liquid. Bring to

a boil and simmer 10 minutes until vegetables are cooked. Season with salt and

pepper.

 

Drain pasta and toss with sage and cooked vegetables. Serve with Parmesan

cheese.

 

 

Makes 4 servings

 

 

Per serving: Cals 288 (31% fat); Total Fat 10g (sat fat 2g); Carbs 38g; Fiber

5g; Prot 11g; Chol 5mg; Sodium 324mg.

 

 

This pasta dish comes from Verona and is usually served only when fresh porcini

(cep) mushrooms are in season. However, I make it all year round with dried

mushrooms of one kind or another. The flavor varies depending on the type used

but it is always good.

 

Description:

" 6 pts "

S(Formatted by Chupa Babi):

" 06.10.08 "

Copyright:

" 1996 "

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Per Serving (excluding unknown items): 602 Calories; 9g Fat (13.0% calories from

fat); 25g Protein; 106g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 37mg

Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0