Wednesday, April 15, 2009
Roasted Portabella Pasta
This is a great side for a bbq chicken breast or a steak: pasta with roasted portabella mushroom and red bell pepper.
2 oz Fiber Gourmet rotini (dry weight), prepared to instructions
1 ts extra-virgin olive oil
1 large portabella mushroom, cleaned and sliced
1/4 of a red onion, diced
1/2 red bell pepper, roasted over open flame on bbq, skinned, sliced (optional)
salt, pepper, Mrs Dash garlic herb blend to taste
1 ts balsamic vinegar
1 TB low-fat crated parmesan (e.g. Kraft)
Heat oil in large skillet, and add onion. Saute until soft (ca. 3-4 min) and stir, then add mushroom pieces. Saute both onion and portabella mushroom, until the mushroom is cooked and browned. Add spices, and balsamic vinegar. Stir gently, and add in drained pasta. Add parmesan cheese, stir and serve.
1 lunch entree or 1 dinner carb + 1 dinner veggie