Mushroom Pasta

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
To make this dish vegetarian, use vegetable broth instead of chicken broth.
== Ingredients ==
* 12 ounces uncooked medium egg noodles
* 1 tablespoon olive oil
* 1 1/2 teaspoons all-purpose flour
* 3 cups sliced cremini mushrooms
* 2 (8-ounce) packages presliced button mushrooms
* 1 cup fat-free, less-sodium chicken broth
* 1/2 cup white wine
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon salt
* 2 tablespoons butter
* 3/4 teaspoon black pepper
* 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
== Directions ==
# Cook noodles according to package directions, omitting salt and fat.
# While noodles cook, combine oil and flour in a large Dutch oven over medium-high heat, and sauté 1 minute.
# Add mushrooms; sauté 2 minutes.
# Add broth, wine, juice, and salt; cook 8 minutes or until sauce is slightly thick.
# Stir in butter and pepper.
# Add noodles; toss to coat.
# Stir in cheese.
Yield: 5 servings (serving size: 2 cups)
Category:Quick and Easy Recipes
Category:Quick and Easy Main Dishes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Low-fat Recipes
Category:Low-calorie Recipes
Category:American Recipes
Category:American Vegetarian
Category:American Main Dishes
Category:Vegetarian Pasta Recipes
Category:Vegetarian Recipes
Category:Vegetarian Main Dish Recipes
Category:Main Dish Pasta Recipes
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Category:Egg noodle Recipes
Category:Noodle Recipes
Category:Oil Recipes
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Category:Cremini mushroom Recipes
Category:Mushroom Recipes
Category:White mushroom Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
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Category:Cheese Recipes