Spaghetti and Mushrooms with Garlic, Lime and Chili Sauce |
This refreshing and light pasta makes a great family meal. Vary the heat according to your preference. If you like, add grilled tofu or cooked shrimp and asparagus pieces. Makes 4 servings.
Ingredients
- 12 oz (375 g) whole wheat spaghetti
- 1/3 cup (75 mL) extra virgin olive oil
- 1 lb (500 g) thinly sliced fresh mushrooms
- 4 garlic cloves, crushed
- ½ -1 tsp (2-5 mL) hot red pepper flakes
- ½ cup (125 mL) thinly sliced green onions
- 1 tbsp (15 mL) finely grated lime rind
- ½ cup (125 mL) fresh lime juice
- ½ tsp (2 mL) salt
- 2/3 cup (175 mL) minced cilantro
Directions
1. Cook the spaghetti in a large saucepan of salted boiling water according to package directions until al dente drain reserving some of the pasta water.
2. Meanwhile, in large skillet heat the oil over medium heat. Add the mushrooms and sauté 3-4 minutes or until starting to brown; add garlic, red pepper flakes and onion, cook stirring constantly, for 30 –60 seconds. Remove from heat and mix lime juice, rind and salt. Pour over hot drained spaghetti; toss to coat well.
3. If upon standing it seems too dry gradually add a little pasta water.
4. Taste and add freshly ground pepper if desired. Stir in cilantro.
Variation: Stir-fry or boil shrimp and asparagus pieces and toss in at the end.
Nutrition per serving:
Calories: 499
Sodium: 405 mg
Protein: 16.9 g
Fat: 19.7 g
Carbohydrates: 72.4 g
Dietary Fibre: 10.3 g
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca
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Marguerite | March 21, 2011 at 5:02 pm - §
One third of a cup of oil is a lot of fat - however healthy olive oil is - I wish these recipes would be tweaked to make them leaner. There is already a large percentage of Canadian children (and adults) who are obese.
Cheryl | March 22, 2011 at 10:26 am - §
1/3 cup is a lot, if you eat the entire recipe yourself. Chances are your child will get a little over a tablespoon in one serving. It's all about balance and maintaining an active lifestyle.