Fettuccine or linguine can be substituted for the thin, delicate strands of angel hair pasta. For a healthier choice, try whole wheat pasta.
8 ounces angel hair pasta, uncooked
¼ cup reduced-calorie balance butter
2 cups sliced broccoli flowerets
1 cup thinly sliced carrots
½ cup sliced green onions
2 cloves garlic, minced
1 TBSP dried whole basil
2 cups sliced fresh mushrooms
¼ tsp salt
¼ tsp pepper
½ cup Chablis or other dry white wine
3 TBSP grated Parmesan cheese
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Place butter in a large nonstick skillet; place over medium heat until hot. Add broccoli, carrots, onions, garlic, and basil; sauté 5 minutes or until vegetables are crisp-tender, stirring often. Add mushrooms, salt, pepper, and wine; cook 2 minutes or until mushrooms are tender. Gently toss pasta with vegetables mixture and cheese. Yield: 9 servings (about 146 calories per ¾ -cup serving).
PROTEIN 5.1/ FAT 4.2/ CARBS 22.9
Pasta, like other complex carbohydrates, helps the body maintain a high energy level and provides a feeling of fullness. Yet pasta is low in calories and fat. A ½ cup serving of plain cooked pasta has about 105 calories and little sodium. Instead of smothering pasta in rich cream sauces, try tossing it with reduced-calorie salad dressing and fresh vegetables.
Courtesy Light and Easy Cooking
Oxmoor House, Inc.