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.

Bethenny Frankel
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Ingredients

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Directions

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

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  • 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.

  • 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.

  • Top with Parmesan and parsley; serve hot.

Nutrition Facts

310 calories; fat 9g; saturated fat 2g; mono fat 5g; poly fat 1g; protein 13g; carbohydrates 49g; fiber 6g; cholesterol 4mg; iron 3mg; sodium 280mg; calcium 83mg.