| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Spaghetti; Uncooked |
| 1 |
tb |
Olive Oil |
| 1/4 |
c |
Pancetta; Chopped |
| 6 |
c |
Sliced Onion |
| 1/2 |
ts |
Salt; Divided |
| 1/4 |
ts |
Pepper; Divided |
| 6 |
c |
Sliced Mushrooms |
| 2 |
tb |
Minced Fresh Oregano |
| 1/4 |
c |
Chopped Fresh Parsley; Divided |
| 3 |
|
Garlic Cloves; Minced |
| 1/2 |
c |
Low-Salt Chicken Broth |
|
|
Fresh Oregano; Optional |
INSTRUCTIONS
Cook pasta according to package directions, omitting salt and fat. Drain
well; set aside. Heat oil in a large nonstick skillet over medium heat
until hot. Add pancetta; sauté 3 minutes. Stir in onion, 1/4 teaspoon salt,
and 1/8 teaspoon pepper; cover and cook 15 minutes, stirring frequently.
Uncover and cook an additional 10 minutes, stirring frequently. Remove
onion mixture from skillet; set aside. Add mushfrooms, 1/4 teaspoon salt,
and 1/8 teaspoon pepper to skillet; cook over medium-high heat4 minutes.
Add oregano and 2 tablespoons parsley; cook 1 minutes. Add garlic; sauté 1
minute. Add onion mixture and broth; cook until throroughly heated. Add
mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls;
sprinkle evenly with 2 tablespoons parsley. Garnish with oregano ir
desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Apr 3,
1999, converted by MM_Buster v2.0l.
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