Mushroom Feta Pasta Recipe
- 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
- 1. 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.
- 2. Drain pasta. Stir into mushroom mixture; sprinkle with feta. Toss to coat. Yield: 4 servings.
3/4 cup: 262 calories, 11g fat (7g saturated fat), 30mg cholesterol, 467mg sodium, 27g carbohydrate (3g sugars, 3g fiber), 11g protein.
Reviews for Mushroom Feta Pasta
"This was good. I substituted olive oil for the butter and used white wine rather than chicken broth. Also eliminated the onion and added more garlic. Thanks."
"The flavor combination in this was great"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.