Jill Zarin's Guilt-Free Pasta With Mushrooms - Bethenny Frankel |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Craving carbs? Try this whole-grain dish that Bethenny Frankel created for Jill Zarin, one of her fellow cast members on Bravo's The Real Housewives of New York City. Because whole-grain varieties have more fiber than regular pasta, you'll feel fuller faster and you'll eat less now and later. Plus, the mushrooms provide a delicious flavor and meaty texture (not to mention health-boosting antioxidants) without all the saturated fat. Jill was skeptical about the hearty ingredients, Bethenny says, but this earthy recipe turned her into a fiber convert. Ingredients:
1 pinch garlic salt |
12 ounces whole wheat pasta (i prefer smart pasta) |
1 1/2 tablespoons olive oil, divided |
1 shallot, sliced |
3 1/2 ounces shiitake mushrooms, sliced |
4 ounces mixed mushrooms, sliced (any blend of your favourites) |
1 lb baby portabella mushrooms, sliced |
1 teaspoon salt, divided |
1 teaspoon pepper, divided |
1 1/2 tablespoons truffle oil |
1/3 cup parmesan cheese, grated |
2 tablespoons fresh parsley, chopped |
Directions:
1. Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.
2. Heat 1/2 tablespoon olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5 to 6 minutes or until brown; turn to brown on opposite side for another 5 to 6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.
4. Top with Parmesan and parsley; serve hot.
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