Sunday, October 21, 2012

Recipe of the Day

Bow Tie  Pasta with Rosemary-Mushroom Sauce

This recipe is very healthy and delicious!


1) 1/2 lb whole wheat bow-tie pasta
2) 1 tbsp olive oil
3) 2 anchovies, chopped
4) 1 tbsp chopped fresh rosemary
5) 10 oz (approx. 2 cups) sliced baby portobello mushrooms
6) 6 scallions, chopped
7) 1 can (5 oz) chunk light tuna in oil, drained
8) 1/2 cup dry white whine
9) 2 tbsp chopped fresh parsley


Cook pasta as instructed on package, drain and set aside. In a large saute' pan, heat oil over medium-high heat. Cook anchovies with rosemary, stirring, until anchovies dissolve, approx. 2 mins. Add mushrooms and scallions; cook, stirring frequently, until mushrooms brown, approx. 5 mins. Stir in wine; cook until liquid is syrupy, approx. 2 mins. Stir tuna in and break up, approx. 1 min. Add pasta and stir to combine, cook until just heated through, approx. 1 1/2 mins. Stir in parsley; serve immediately.

*This recipe provides 4 servings.*

Nutritional value per serving:

Calories: 350
Fat: 8 grams
Carbs: 48 grams
Fiber: 6 grams
Protein: 21 grams

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