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  • Andrea Tavares

Maria’s Weekly Recipes: SPAGHETTI WITH MUSHROOMS, GARLIC AND OIL


Serving: 1/4 of recipe :292.6 Cals

9.9 Protein

45.7 Carbs

8.1 Fats


INGREDIENTS

  • 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

SAVE

INSTRUCTIONS

  1. Cook pasta in a large pot of salted boiling water according to package directions.

  2. Meanwhile, heat oil in a medium sauté pan over medium heat.

  3. Add the garlic and red pepper flakes and cook until soft, about 1 minute.

  4. Add the sliced mushrooms, salt and pepper and sauté about 2 minutes.

  5. Add white wine and cook for another 3 minutes.

  6. Before draining the pasta, reserve 1/4 cup of the pasta water.

  7. Drain pasta and toss with mushrooms, parsley and pepper.

  8. If pasta is too dry, add a little of the reserved pasta water.

  9. Serve with grated cheese if you wish.






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