8 ounces dried linguine

1 cup fat-skimmed chicken broth or vegetable broth

1/3 cup whipping cream

Sautéed mushrooms

2 tablespoons chopped parsley

Salt and pepper

Finely shredded parmesan cheese

 

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain. Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.

 

Yield: 4 servings

Calories: 374

Fat: 14g

Fiber: 2.9g