Pasta and Portobello Mushroom Vinaigrette Recipe
4 large portobello mushrooms, cut into 3/4 inch slices
1 tablespoon olive oil
2 medium tomatoes, cut into wedges
1 medium yellow squash, sliced
1 medium green bell pepper, sliced
1 large carrot, sliced
1 small red onion, sliced
3 cups cooked rotini pasta
Herbed Vinaigrette:
1/3 cup red wine vinegar
1/4 cup reduced-sodium vegetable broth
1 tablespoon olive oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1 teaspoon crushed mustard seeds
3 cloves garlic, minced
1 teaspoon dried marjoram
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all vinaigrette ingredients and mix well. Refrigerate until ready to use. Can also be used for salads, pasta or a marinade.
Add oil to a large nonstick skillet and heat over medium heat until hot. Add mushrooms and saute until tender. Combine vegetables and pasta in a shallow baking dish. Pour vinaigrette over pasta and vegetables and toss to coat. Serve chilled pasta over lettuce leaves.
Makes 4 Servings
Serving Size: approx. 12 ounces
Nutrients per serving:
Calories: 422
Total fat: 9 grams
Saturated fat: 1 grams
Cholesterol: 0 mg
Sodium: 326 mg
Carbohydrate: 73 gram
Protein: 13 grams
Dietary fiber: 6 grams
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