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.