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By Larry

*Happiest of Birthdays to Uncle Chuck and Aunt Cathy in Oregon!!

*Happy Happy Belated Birthday to Ramin M.!

*Still on the hunt for that perfect gift? Visit the White Attic, the best place in town for vintage refurbished furniture and home accessories. There are two convenient locations:
5225 North Clark Street 773.907.9800
1842 North Damen 773.252.8844

Whole-Wheat Pasta with Mushrooms

Yield: 6 servings

*pinch garlic salt
*12 ounces whole-wheat pasta
*1 1/2 tablespoons extra-virgin olive oil, divided
*1 sliced shallot
*1 (3.5-ounce) package pre-sliced shiitake mushrooms
*1 (4-ounce) package pre-sliced mixed mushroom blend
*1 (16-ounce) package pre-sliced baby portobello mushrooms
*1 teaspoon salt, divided
*1 teaspoon pepper, divided
*1 1/2 tablespoons truffle oil
*2 tablespoons freshly chopped parsley

1) Bring large pot of water to boil. Add garlic salt to water and cook pasta according to directions.
2) Heat 1/2 tablespoon olive oil in large nonstick pan; saute shallot. Add all mushrooms and cook over medium-high heat for 5-6 minutes or until brown; turn to brown on opposite side for another 5-6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3) Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil and remaining salt/pepper. Toss to combine.
4) Top with parsley and serve.

Nutrition Information:
Calories per serving: 310
Carbohydrate: 49 grams
Protein: 13 grams
Fat: 7 grams
Fiber: 6 grams

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