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Spaghetti Chitarra Parmigiana

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Submitted by pegPOOL

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

¼ 59
CUP ML OLIVE OIL
2 ½ 38
TABLESPOONS ML BUTTER
8 8
MEDIUM MEDIUM MUSHROOMS
sliced
4 4
CLOVES CLOVES GARLIC
minced
1 1
DASH DASH HOT CHILI PEPPERS
crushed *
2 1E+1
TEASPOONS ML OREGANO
1 1
X X PASTA *

Directions

On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter.

When the butter is melted, add sliced mushrooms.

Sauté for about two minutes or just until mushrooms lose their crispiness.

Drain and set aside.

In a large skillet, put the remainder of the olive oil and butter.

Add garlic and stir on medium heat for about two minutes.

Add mushrooms, crushed chilies and oregano and sauté for about 20 seconds.

Add cooked pasta, salt and pepper to taste and toss all together until well mixed.

Serve hot, sprinkled with freshly grated Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 257 74% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 55mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 6%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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