Pasta Ribbons With Lemon And Mushroom
Make it al dente! Perfectly cooked pasta should be firm to the bite. In this recipe, drain cooked pasta and rinse it in cold water to keep it firm while you prepare the sauce. Serve with steamed asparagus or broccoli.
2 to 5 minutes
1 pound H-E-B Pasta Ribbons, cooked and drained
1 package (8-oz) sliced mushrooms
1/4 cup margarine or butter (1/2 stick)
2/3 cup white wine
2 cups chicken broth
1/3 cup lemon juice
1 teaspoon salt
3/4 teaspoon pepper
1 jar (4-oz) sliced pimientos, drained
1/2 cup grated Parmesan cheese
Saute mushrooms in margarine for 2 minutes.
Add wine, broth, lemon juice, salt and pepper; bring to a boil.
Turn off heat, stir in pimentos and set aside.
Pour pasta into serving dish and toss with lemon mushroom sauce.
Sprinkle Parmesan cheese on top and serve immediately
No Nutritional Information Available