Pasta with Mushroom-Zucchini Sauce
Yield
2 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 1 | cup |
zucchini
in thin 1 1/4 inch strips |
|
| 1 | cup |
mushrooms
thinly sliced |
|
| ½ | cup |
cheese
white, 1/2% fat |
*
|
| ⅔ | cup |
pasta
cooked |
*
|
| 6 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 237 | ml |
zucchini
in thin 1 1/4 inch strips |
|
| 237 | ml |
mushrooms
thinly sliced |
|
| 118 | ml |
cheese
white, 1/2% fat |
*
|
| 158 | ml |
pasta
cooked |
*
|
| 9E+1 | ml |
Parmesan cheese
grated |
|
Directions
Stir-fry veggies in oil 2 minutes.
Lower heat and stir-fry one minute longer until veggies begin to brown.
Add white cheese. Cook 1 to 2 minutes Add pasta and heat. Sprinkle Parmesan on top before serving.
