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“Mushrooms make an ideal substitute for meat in this Italian pasta dinner,” says Priscilla Gilbert of Indian Harbour Beach, Florida. “I like to serve crisp rolls or garlic bread and a green salad on the side.”
This recipe is:
Nutritional Facts 1-1/4 cups equals 231 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 659 mg sodium, 37 g carbohydrate, 5 g fiber, 9 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.
Originally published as Eggplant-Mushroom Pasta Toss in
Light & Tasty
April/May 2007, p36
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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