PORTOBELLA MUSHROOM PASTA

1 Cup Fat-free Chicken Broth 2 Garlic Cloves, minced 3 Tablespoons Molly McButter® 6 Ounces Portobello Mushroom, sliced

4 Cups Fettuccini Noodles, cooked and drained 1 Red Pepper, chopped 2 Ounces Feta Cheese, crumbled

Add the first 4 ingredients to a pan over medium heat. Cook until mushrooms are tender; and liquid is reduced by half. Add the next 2 ingredients and cook 2 minutes. Sprinkle with the cheese and serve.

SERVINGS 4; CALORIES 227; FAT 6 g; PROTEIN 13 g; CARBS 46 g; FIBER 3 g; CHOL 65 mg; IRON 3 mg; SODIUM 333 mg; CALC 100 mg SERVING SIZE= 1 1/2 Cups

Copyright © Low Cal Diner All Rights Reserved.
Updated 02/05/02