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Creamy Mushroom-Asparagus Pasta Toss

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Suresh Hinduja

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Serves 4











Ingredients: 8 oz. Bow Ties, Ziti or other medium pasta shape, uncooked <LI>4 cups sliced button mushrooms <LI>1 1/2 tbsp. all-purpose flour <LI>1 1/2 cups skim or 1% milk <LI>2 tbsp. Dijon-style mustard <LI>1 bunch (about 10 oz.) asparagus, trimmed and cut into 1-inch pieces <LI>Salt and freshly ground black pepper

Method:

Cook pasta according to package directions; two minutes before the pasta is done add asparagus.

While pasta is cooking, coat a 10-inch skillet with cooking spray; place over medium-high heat.

Add mushrooms; cook 4 minutes, stirring occasionally.

Reduce heat to medium.

Sprinkle flour over mushrooms; continue cooking 1 minute, stirring constantly.

Add milk and mustard; simmer about 2 minutes or until sauce thickens.

Drain pasta and asparagus; return to pot.

Add mushroo ixture; toss to coat.

Season with salt and pepper to taste.

Serve immediately

Each Serving Provides:

410 Calories

18 g Protein

78 g Carbohydrates

3.5 g Fat

1.0 g Unsaturated Fat

5 mg Cholesterol

240 mg Sodium

Calories from Fat 8%

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