Pasta with Mushrooms & Capers
1 pound of rotini
2 tablespoons of extra virgin olive oil
2 cups of fresh mushrooms, finely chopped
1/2 teaspoon of thyme
1/2 cup of nonfat plain yogurt, room temperature
1 tablespoon of capers
1 tablespoon of tomato paste
2 tablespoons of chopped parsley
2 whole scallions, chopped
freshly ground pepper
Parsley for garnish
Nutmeg
Cook rotini in boiling water. Drain. In a nonstick skillet heat olive
oil and add mushrooms and thyme. Cook for 7 minutes. Add the next 8
ingredients and heat through. Pour mixture over pasta and sprinkle with
freshly ground pepper, chopped parsley, and nutmeg. Serves 4 to 5 |
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