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This Month's Featured Recipe
from Baptist “Recipes From the Heart” Cookbook

Mushroom Pasta (Page 57)

• 2 T. olive oil
• 1lb fresh mushrooms, halved
• 3 cloves garlic, minced
• 2/3 c. white wine
• 2 lrg. tomatoes, cut into 3/4" chunks
• 3/4 c. sliced green onions
• 1/2 c. packed Italian parsley and/or basil leaves
• Cracked black pepper, to taste
• 8 oz. penne, orecchiette, rotelle or spaghetti pasta, cooked, drained
• Grated Parmesan cheese (optional)
  

Heat oil in large skillet over medium-high heat; saute mushrooms and garlic, tossing occasionally for 4 minutes. Add wine; bring to boil and reduce wine by half. Stir in tomatoes, onions and herbs; heat just until hot. Remove from heat; season with pepper. Serve over hot pasta; sprinkle with cheese, if desired. Makes 4 servings.

Nutritional Analysis
Serving Size:  (1 Serving)

• Calories = 340 cal
• Protein = 13g
• Carbohydrate = 62g
• Total Fat = 8g
• Saturated Fat = 1g
• Monounsatured Fat = 6g
• Polyunsatured Fat = 1g
• Cholesterol = 0mg
• Dietary Fiber = 4g
• Sodium = 20 mg