Vegetarian

Squash Blossom and Mixed Mushroom Pasta takes several minutes to prepare.

Squash Blossom and Mixed Mushroom Pasta takes several minutes to cook.

Squash Blossom and Mixed Mushroom Pasta makes 2 servings.

The ingredients for Squash Blossom and Mixed Mushroom Pasta are:

1 pkg Oyster Mushrooms, separated
1 pkg Maitake Mushrooms, separated
1/2 Cup diced shallots, garlic, and onions (Trader Joe's ready-to-use)
1/4-1/2 cup of fresh basil, cut into chiffonade
6-10 squash blossoms, stamens removed and blossoms chopped coarsely
4 oz dry Pappardelle
Splash of dry sherry
Salt & Pepper to taste
Low/No fat cooking spray

Here is how you make Squash Blossom and Mixed Mushroom Pasta:

1. Clean and separate mushrooms into natural pieces; remove stamens and stems from blossoms, chop roughly.2. Boil cold, salted water in stock pot; while water is heating, heat cooking spray in saute pan.3. Cook pasta as instructed on package.4. While pasta cooks, saute the onion blend until browned and softened. Once softened, add mushrooms and continue to cook.5. Once mushrooms have started to take on a mahogany color add the basil and toss.6. Drain pasta and put into pan with mushroom mixture. Add squash blossoms and toss to coat. Add splash of Sherry to thin sauce and add light acidity.7. Plate and add S&P to tasteServing Size: Makes two small servingsNumber of Servings: 2Recipe submitted by SparkPeople user ODDLOTS.

The nutritional information for Squash Blossom and Mixed Mushroom Pasta is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 282.1

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 4.1 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 4.1 g
• Protein: 10.7 g