Mushroom Feta Pasta Recipe

Mushroom Feta Pasta Recipe photo by Taste of Home

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“This is great 'company's coming' food,” Erika writes from her home in Monroe, Michigan. For added color, she suggests substituting asparagus for half of the mushrooms.

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Mushroom Feta Pasta Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

5 15 20

Ingredients

4 ounces uncooked angel hair pasta
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 tablespoons butter
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (4 ounces) crumbled tomato and basil feta cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the wine or broth, salt and pepper. Bring to a boil; cook, uncovered, over medium heat for 5-7 minutes or until liquid is evaporated.
Drain pasta. Stir into mushroom mixture; sprinkle with feta. Toss to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 262 calories, 11 g fat (7 g saturated fat), 30 mg cholesterol, 467 mg sodium, 27 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Mushroom Feta Pasta in Simple & Delicious July/August 2008, p25

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.