| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
La times, Latimes1 |
4 |
servings |
INGREDIENTS
|
|
Water |
| 1 |
|
Clove Garlic; minced |
| 1/4 |
lb |
Fresh shiitake mushrooms |
|
|
Nonstick cooking spray |
| 1 |
c |
Nonfat low-sodium chicken broth |
| 1 |
ts |
Cornstarch |
| 1/4 |
lb |
Angel hair pasta |
| 2 |
oz |
Grated Parmesan cheese |
|
|
Caviar of choice |
INSTRUCTIONS
Bring large pot of water to boil for pasta. Saute garlic and
mushrooms in nonstick skillet sprayed with nonstick cooking spray.
Cover and sweat mushrooms until limp, about 3 minutes. Stir in
chicken broth and simmer 1 to 2 minutes. Blend cornstarch and 1
tablespoon water in small bowl until smooth and stir into broth.
Bring to simmer and cook until sauce is thickened and clear, about 1
minute. Cook pasta in boiling salted water, 3 to 4 minutes. Drain and
toss with mushroom sauce. Toss with Parmesan. Spoon onto plate and
top with bit of caviar to taste. Yields 4 servings.
Each serving: 175 calories; 519 mg sodium; 53 mg cholesterol; 6 grams
fat; 23 grams carbohydrates; 11 grams protein; 3.27 grams fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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