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Low Fat Seashells and Mushrooms with Basil Creme Sauce
Makes 4 servings
8 ounces macaroni shells, uncooked
4 cups mushrooms, sliced
2 teaspoons dried basil
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 cup evaporated skim milk
3 tablespoons freshly grated parmesan cheese
Cook macaroni according to package directions. Drain. While pasta is cooking, heat a large nonstick skillet over medium-high heat. Add mushrooms. Sprinkle with basil, garlic powder, and pepper. Cook 5 minutes, or until mushrooms are tender, stirring frequently. Place flour in a small bowl. Add a few tablespoons of the milk, stirring to make a thick paste. Gradually add the remaining milk, stirring until smooth. Add to skillet, along with Parmesan cheese. Reduce heat to medium and cook, stirring, until the sauce thickens slightly and coats the seashells.
Nutrition Facts
Amount Per Serving:
Calories 100 - Calories from Fat 16
Percent Total Calories From:
Fat 16%, Protein 33%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories):
Fat 2g, Saturated Fat 1g, Cholesterol 6mg, Sodium 156mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 350 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
