I’ve been getting a lot of requests for pasta recipes lately so I though this would be a nice addition to my recipes. I love pasta, but I try not to eat it too often because it’s high in points. When I do make pasta, I use a lot of vegetables and less pasta so it becomes filling without all the extra points. Any mushrooms would be great for this recipe, or even a combination of a variety of mushrooms. Simple and ready in under 15 minutes.

Zuzu’s Note:  If you can find Ronzoni Smart Taste or Ronzoni Healthy Harvest pasta the Old Weight Watchers points dips from 6 to 5!!!

Spaghetti with Mushrooms, Garlic and Oil
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1/4 of recipe • Old Points: 6/5 pts • Points+: 8 pts
Calories: 292.6 • Fat: 8.1 g • Carb: 45.7 g • Fiber: 3.1 g • Protein: 9.9 g • Sugar: 2.6

Ingredients:

12 oz baby bella mushrooms
1 bunch asparagus, tough ends removed, quartered
3 cloves garlic, smashed and chopped
2 tbsp olive oil
crushed red pepper flakes
1/4 cup white wine
1/2 lb (8 oz.) uncooked spaghetti
2 tbsp parsley, finely chopped
salt and fresh pepper

Directions:

Cook pasta in a large pot of salted boiling water according to package directions.

Meanwhile, heat oil in a medium saute pan over medium heat. Add the garlic and red pepper flakes and cook until soft, about 1 minute. Add the sliced mushrooms, asparagus, salt and pepper and sauté about 2 minutes. Add white wine and cook another 3 minutes.

Before draining the pasta reserve 1/4 cup of the pasta water. Drain pasta and toss with mushrooms, parsley and pepper. If pasta is too dry, add a little of the reserved pasta water. Serve with grated cheese if you wish.