Capellini With Portobello Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | All purpose flour |
| 1 | T | Creole seasoning |
| 1/4 | c | Olive oil |
| 4 | Portobello mushrooms, rinsed | |
| stemmed cut into 1/2 | ||
| inch | ||
| slices | ||
| 3/4 | lb | Angel hair pasta |
| 2 | c | Spaghetti sauce, hot |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
Prep: 10 min, Cook: 10 min. Combine flour with Creole seasoning until thoroughly blended. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. Heat oil in a heavy nonstick skillet over high heat. When oil is hot and almost smoking, add mushrooms and saut about 1 minute per side until golden brown. Transfer mushrooms to a platter. Set aside and keep warm. Cook pasta in a large pot of boiling salted water 4-5 minutes or until al dente. Drain pasta in a colander. Serve pasta topped with sauce, mushrooms and Parmesan. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2461
Calories From Fat: 730
Total Fat: 82.5g
Cholesterol: 54.3mg
Sodium: 3589.3mg
Potassium: 2320.7mg
Carbohydrates: 348.8g
Fiber: 20.6g
Sugar: 28.9g
Protein: 77.6g