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Nutrition Facts
Serving Size 1 (168g) Recipe makes 6 servings The following items or measurements are not included below: mixed mushrooms truffle oil
Calories 324
Calories from Fat 54		(16%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 485mg		20%
Potassium 772mg		22%
Total Carbohydrate 60.2g		20%
	Dietary Fiber 3.2g	12%
	Sugars 5.1g
Protein 14.1g		28%
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Jill Zarin’s Guilt-Free Pasta With Mushrooms - Bethenny Frankel

Recipe #375134 | 27 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Nif
May 31, 2009

Craving carbs? Try this whole-grain dish that Bethenny Frankel created for Jill Zarin, one of her fellow cast members on Bravo’s The Real Housewives of New York City. Because whole-grain varieties have more fiber than regular pasta, you’ll feel fuller faster and you’ll eat less now and later. Plus, the mushrooms provide a delicious flavor and meaty texture (not to mention health-boosting antioxidants) without all the saturated fat. Jill was skeptical about the hearty ingredients, Bethenny says, but this earthy recipe turned her into a fiber convert.

SERVES 6 (change servings and units)

Ingredients

1 pinch garlic salt
12 ounces whole wheat pasta (I prefer Smart Pasta)
1 1/2 tablespoons olive oil, divided
1 shallot, sliced
3 1/2 ounces shiitake mushrooms, sliced
4 ounces mixed mushrooms, sliced (any blend of your favourites)
1 lb baby portabella mushroom, sliced
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 1/2 tablespoons truffle oil
1/3 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped

Directions

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; sauté 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 and pepper. Toss to combine.
4
Top with Parmesan and parsley; serve hot.