One Skillet Pasta
  • 2 tbsp EVOO
  • 8 oz presliced white mushrooms (I used more)
  • 1/4 cup dry Marsala wine, dry sherry or dry Madiera (I used Marsala)
  • 14 oz. low-sodium veg. broth
  • 1/2 cup water, plus more if needed
  • 1 tbsp instant minced onion (I could only find regular minced onion)
  • 1/2 tbsp dried parsley flakes
  • 1/2 ts dried oregano flakes
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 8 oz rotelle, rotini or other twist shape
  1. In large skillet, heat oil over med. heat. Add mushrooms and let cook, stirring, until softened about 2 minutes. Add Marsala and increase heat to med-high, cook, stirring often, until mushrooms have released all liquid and Marsala is greatly reduced, about 5 minutes.
  2. Add broth, water, onion, parsley, oregano, thyme, garlic powder, salt and pepper; bring to boil over high heat.
  3. Stir in pasta abd let return to boil. Reduce heat to med, simmer, covereed for about 12 minutes, stirring occasionally, or until pasta is tender and has absorbed most of liquid.
  4. (If pasta is not done by time most liquid has been absorbed, add water by 1/4 cup until pasta is cooked. Serve.
  5. Recipe serves 4 main dishes. Per serving: 322 calories, 8g total fat, 4g fiber
OMG, this was SOOOO good!