Maria’s Weekly Recipes: SPAGHETTI WITH MUSHROOMS, GARLIC AND OIL
Serving: 1/4 of recipe :292.6 Cals
12 oz. baby bella mushrooms
3 cloves garlic, smashed and chopped
2 tbsp. olive oil
crushed red pepper flakes
1/4 cup white wine
1/2 lb. 8 oz. Ronzoni Smart Taste uncooked spaghetti
2 tbsp. parsley, finely chopped
salt and fresh pepper
Cook pasta in a large pot of salted boiling water according to package directions.
Meanwhile, heat oil in a medium sauté pan over medium heat.
Add the garlic and red pepper flakes and cook until soft, about 1 minute.
Add the sliced mushrooms, salt and pepper and sauté about 2 minutes.
Add white wine and cook for another 3 minutes.
Before draining the pasta, reserve 1/4 cup of the pasta water.
Drain pasta and toss with mushrooms, parsley and pepper.
If pasta is too dry, add a little of the reserved pasta water.
Serve with grated cheese if you wish.