pasta - Dijon-Artichoke Pasta

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* Exported from MasterCook *

 

Dijon-Artichoke Pasta

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces linguine -- uncooked

1 can reduced fat, reduced sodium cream of

mushrrom soup -- (10 3/4-ounce)

1/3 cup evaporated skimmed milk

1/3 cup dry white wine

2 tablespoons Dijon mustard

1 can quartered artichoke hearts -- (14 1/4-ounce) drained

1 can sliced mushrooms -- (4-ounce) drained

1/4 cup freshly grated Parmesan cheese

1/4 cup sliced green onions -- (about 1 large)

1 tablespoon chopped ripe olives

Freshly ground pepper

 

prep: 5 minutes cook: 12 minutes

 

1 Cook pasta according to package directions, omitting salt and fat. Drain.

 

2 While pasta cooks, combine soup and next 3 ingredients in a microwave-safe

bowl. Microwave at HIGH 3 minutes, stirring once. Add artichokes and mushrooms.

Microwave at HIGH 2 minutes or until thoroughly heated, stirring once.

 

3 Toss artichoke mixture with pasta. Sprinkle with Parmesan cheese and remaining

3 ingredients. Serve immediately. Yield: 4 servings.

 

PER SERVING: CALORIES 341 (14% FROM FAT) FAT 5.4G (SAT 2.OG) PROTEIN 13.7G

CARBOHYDRATE 55.9G FIBER 2.9G CHOLESTEROL 12MG SODIUM 762MG EXCHANGES PER

SERVING: 3 STARCH, 2 VEGETABLE, 1 FAT

 

Serve with whole wheat rolls.

 

Recipe tip:

You can use 4 cups of cooked bow tie or penne pasta in place of the linguine.

 

 

Source:

" Cooking Light Low-Fat Low Calorie Quick and Easy Cookbook "

Copyright:

" 1998 Oxmoor House, Inc "

 

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Per Serving (excluding unknown items): 252 Calories; 1g Fat (5.1% calories from

fat); 10g Protein; 47g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 125mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk;

0 Fat; 0 Other Carbohydrates.

 

 

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