Spaghetti w/ caramelized onions, mushrooms & pancetta <r t>
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked Basic Popeil Pasta; *Note |
| 1 | tablespoon | Olive Oil |
| ¼ | cup | Canadian Bacon; **Note |
| 6 | cups | Vertically Sliced Onion; Abt 3 Lg |
| ¼ | teaspoon | Salt; ***Note |
| ¼ | teaspoon | Pepper; Divided |
| 6 | cups | Sliced Mushrooms; Abt 1 Lb |
| 2 | teaspoons | Minced Fresh Oregano |
| ¼ | cup | Chopped Fresh Parsley; Divided |
| 3 | Cloves Garlic; Minced | |
| ½ | cup | Nonfat Veg Chicken Broth; Low Sod |
| Fresh Oregano; Optional | ||
Directions
*NOTE: Original recipe used spaghetti.
**NOTE: Original recipe stated one could use pancetta or bacon (abt 1 oz).
Pancetta is Italian bacon that is cured with salt and spices but not smoked. Regular bacon or ham can be substituted.
***NOTE: Original recipe used ½ tsp salt, divided Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
Heat oil in a large nonstick skillet over med heat until hot. Add pancetta (canadian bacon or your substitute); saute 3 min. Stir in onion, ¼ tsp salt, and ⅛ tsp pepper; cover and cook 15 min, stirring frequently.
Uncover and cook an additional 10 min, stirring frequently. Remove onion mixture from skillet; set aside.
Add mushrooms, ¼ tsp salt and ⅛ tsp pepper to skillet; cook over med-high heat 4 min. Add oregano and 2 T parsley; cool 1 min. Add garlic; saute 1 min. Add onion mixture and broth; cook until thoroughly heated. Add mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls; sprinkle evenly with 2 T parsley. Garnish with oregano, if desired.
Yield: 4 servings (serving size 1½ C) This was fabulous!! Wonderful textures and taste.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 151⅒, Fat 5.2g, Carb 19.9g, Fib 4.7g, Pro 10.5g, Sod 1317mg, CFF 27⅘%.
Recipe by: Cooking Light, May 1977 Posted to Digest eat-lf.v097.n231 by Reggie Dwork <reggie@...> on Sep 13, 1997