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Whole-wheat Angel Hair Pasta with Fresh Vegetables Makes 4 servings Whole-wheat pasta, in addition to its higher fiber, also has a delicious, nutty flavor. If you have never tried Portobello Mushrooms you will be in for a delightful surprise. They have a full meaty texture. Longer cooking time brings out the flavor of these mushrooms. 8 ounces of whole-wheat angel hair pasta 1 small zucchini cut in 1 inch cubes 1 small yellow squash cut in 1 inch cubes 4 tablespoons olive oil 2 large Portobello Mushrooms coarsely chopped 2 tablespoons chopped fresh basil ½ teaspoon each garlic salt and onion salt Freshly grated Parmesan cheese as desired. In a large pot of boiling water cook the pasta, zucchini and squash for 6 to 8 minutes, or until pasta is al dente. Do not overcook. Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the oil over medium high heat. Cook the mushrooms for 8 to 10 minutes or until wilted. Stir in the basil, the garlic salt and the onion salt. Drain the pasta and vegetables, reserving some of the cooking liquid. Add the remaining oil and the pasta vegetable mix to the mushrooms. Toss lightly to combine. Add a little of the cooking liquid if it appears to dry. Sprinkle with cheese. Nutrition Values: Calories 334.0 Fat 14.5g Sodium 459 Omg Cholesterol 0 Omg Protein 9.5 gg Carbohydrates 46.lg Fiber 7.6 |