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Title: Spaghetti W/ Caramelized Onions, Mushrooms & Pancetta
Categories: Eat Entree Pasta Vegetable Lowfat
Yield: 4 Servings
| 8 | oz | Uncooked basic popeil pasta; *note |
| 1 | tb | Olive oil |
| 1/4 | c | Canadian bacon; **note |
| 6 | c | Vertically sliced onion; abt 3 lg |
| 1/4 | ts | Salt; ***note |
| 1/4 | ts | Pepper; divided |
| 6 | c | Sliced mushrooms; abt 1 lb |
| 2 | ts | Minced fresh oregano |
| 1/4 | c | Chopped fresh parsley; divided |
| 3 | Cloves garlic; minced | |
| 1/2 | c | Nonfat veg chicken broth; low sod |
| Fresh oregano; optional |
*NOTE: Original recipe used spaghetti. **NOTE: Original recipe stated one could use pancetta or bacon (abt 1 oz). Pancetta is Italian bacon that is cured with salt and spices but not smoked. Regular bacon or ham can be substituted. ***NOTE: Original recipe used 1/2 tsp salt, divided
Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
Heat oil in a large nonstick skillet over med heat until hot. Add pancetta (canadian bacon or your substitute); saute 3 min. Stir in onion, 1/4 tsp salt, and 1/8 tsp pepper; cover and cook 15 min, stirring frequently. Uncover and cook an additional 10 min, stirring frequently. Remove onion mixture from skillet; set aside.
Add mushrooms, 1/4 tsp salt and 1/8 tsp pepper to skillet; cook over med-high heat 4 min. Add oregano and 2 T parsley; cool 1 min. Add garlic; saute 1 min. Add onion mixture and broth; cook until thoroughly heated. Add mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls; sprinkle evenly with 2 T parsley. Garnish with oregano, if desired.
Yield: 4 servings (serving size 1 1/2 C)
This was fabulous!! Wonderful textures and taste.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
NOTES : Cal 151.1 Fat 5.2g Carb 19.9g Fib 4.7g Pro 10.5g Sod 1317mg CFF
27.8% Posted to MM-Recipes Digest V4 #1
Recipe by: Cooking Light, May 1977
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