Spaghetti w/ caramelized onions, mushrooms & pancetta <r t>

4 Servings

Ingredients

Quantity Ingredient
8 ounces Uncooked Basic Popeil Pasta; *Note
1 tablespoon Olive Oil
¼ cup Canadian Bacon; **Note
6 cups Vertically Sliced Onion; Abt 3 Lg
¼ teaspoon Salt; ***Note
¼ teaspoon Pepper; Divided
6 cups Sliced Mushrooms; Abt 1 Lb
2 teaspoons Minced Fresh Oregano
¼ cup Chopped Fresh Parsley; Divided
3 Cloves Garlic; Minced
½ cup Nonfat Veg Chicken Broth; Low Sod
Fresh Oregano; Optional

Directions

*NOTE: Original recipe used spaghetti.

**NOTE: Original recipe stated one could use pancetta or bacon (abt 1 oz).

Pancetta is Italian bacon that is cured with salt and spices but not smoked. Regular bacon or ham can be substituted.

***NOTE: Original recipe used ½ tsp salt, divided Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.

Heat oil in a large nonstick skillet over med heat until hot. Add pancetta (canadian bacon or your substitute); saute 3 min. Stir in onion, ¼ tsp salt, and ⅛ tsp pepper; cover and cook 15 min, stirring frequently.

Uncover and cook an additional 10 min, stirring frequently. Remove onion mixture from skillet; set aside.

Add mushrooms, ¼ tsp salt and ⅛ tsp pepper to skillet; cook over med-high heat 4 min. Add oregano and 2 T parsley; cool 1 min. Add garlic; saute 1 min. Add onion mixture and broth; cook until thoroughly heated. Add mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls; sprinkle evenly with 2 T parsley. Garnish with oregano, if desired.

Yield: 4 servings (serving size 1½ C) This was fabulous!! Wonderful textures and taste.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

NOTES : Cal 151⅒, Fat 5.2g, Carb 19.9g, Fib 4.7g, Pro 10.5g, Sod 1317mg, CFF 27⅘%.

Recipe by: Cooking Light, May 1977 Posted to Digest eat-lf.v097.n231 by Reggie Dwork <reggie@...> on Sep 13, 1997

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