|Penne pasta||4 ounces|
|Wild mushrooms (eg, shitake, oyster), stemmed and thinly sliced||¼ pound (4 ounces)|
|Olive oil||2 + 1 teaspoon|
|Yellow onion, sliced into thin strips||¼|
|White wine||¼ cup|
|Vegetable broth||1 cup|
|Fresh thyme leaves||1 teaspoon|
|Freshly ground pepper to taste|
|Grated Parmesan cheese||2 tablespoons|
- Cook pasta according to package directions, omitting fat and salt.
- Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 2-3 minutes until soft. Transfer to a plate and set aside.
- Add 1 teaspoon oil to skillet, then add onion and cook 2 minutes. Pour in wine and cook, scraping brown bits off the bottom of the pan, until wine has evaporated, about 30 seconds. Stir in vegetable broth and bring to a boil. Return mushrooms to pan, reduce heat to medium, and cook for another 2 minutes.
- Toss pasta with mushroom sauce and thyme, season with pepper, top with Parmesan, and serve.
2.5 starches; 2 vegetables; 1.5 fats; 0.5 lean meat substitute
Side Suggestions: Tossed Salad
|Serving Size||½ of recipe|
|Saturated Fat||2.5 g|
|Dietary Fiber||9 g|
Health and medical shows are some of the most popular talk shows on television. The hosts, highlighted as experts, offer a plethora of information but this study has found that almost half of those recommendations have little research support.
Strength Training, Tai Chi, and Aerobics May Improve Balance in People With Knee Osteoarthritis
Exercise During Pregnancy May Decrease the Risk of Cesarean Birth
Maternal Caffeine Intake May Be Associated with Low Birth Weight