Spyros Pasta

Serves: 4
Total Calories: 93


1 small red onion, chopped
2 cloves garlic, chopped
2 ounces wild mushrooms (oyster, portobello), sliced
1 tablespoon olive oil
2 ounces sun-dried tomatoes, reconstituted according to package directions
1/4 cup white wine
1/2 cup chicken stock
1/2 cup chopped fresh spinach
2 2/3 tablespoons chopped fresh basil
1/4 cup plus 2 tablespoons grated Parmesan cheese
salt and pepper to taste
8 ounces linguini, cooked


Sauté onion, garlic, and mushrooms in olive oil. Add sun-dried tomatoes. Add white wine to deglaze, scraping any particles from the pan, and reduce until almost dry. Add chicken stock, spinach, basil, cheese, and salt and pepper to taste. Toss with linguine to serve.

Nutritional Facts:

Serves: 4
Total Calories: 93
Calories from Fat: 54

This Spyros Pasta recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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