Yunhee Kim
Yield
Makes 6 servings

Prep: 15 minutes; Cook: 12 minutes.

Hearty whole-wheat pasta and a variety of earthy, exotic mushrooms give this dish a hefty dose of fiber and flavor with little saturated fat and virtually no cholesterol. Mushrooms are also a great source of potassium, B vitamins, and selenium, a powerful antioxidant. Splurge on truffle oil for a decadent touch, or simply use extra-virgin olive oil, which is also rich in heart-healthy monounsaturated fats.

Recipe Is:

How to Make It

Step 1

Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.

Step 2

Heat 1/2 tablespoon olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5–6 minutes or until brown; turn to brown on opposite side for another 5–6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 3

Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.

Step 4

Top with Parmesan and parsley; serve hot.

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