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Cook'n with Betty Crocker 
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Portabella Gemelli |
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Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL Prep: 10 min Cook: 15 min 3 cups uncooked gemelli (twist) pasta (6 ounces) 2 (6-ounce) packages sliced fresh portabella mushrooms 1 1/4 cups water 2 tablespoons fat-free (skim) milk 1 tablespoon plus 1 teaspoon cornstarch 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves 2 teaspoons chopped fresh or 3/4 teaspoon dried oregano leaves 1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary leaves, crumbled 1 1/2 teaspoons beef bouillon granules 2 teaspoons Dijon style mustard 1/4 teaspoon salt 1. Cook and drain pasta as directed on package. While pasta is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook mushrooms in skillet about 8 minutes, stirring occasionally, until tender. Remove mushrooms from skillet; set aside. 2. Beat remaining ingredients with wire whisk until blended; add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. 3. Stir mushrooms with any liquid into sauce; reduce heat to low. Cook about 2 minutes until sauce is slightly thickened; remove from heat. Serve over pasta. NUTRITION INFORMATION 1 Serving Calories 355 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 520mg Carbohydrate 74g (Dietary Fiber 4g) Protein 14g %DAILY VALUE: Vitamin a 0%; Vitamin C 2%; Calcium 4%; Iron 24% DIET EXCHANGES: 4 Starch, 3 Vegetable From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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