Jill Zarin's Guilt-Free Pasta With Mushrooms - Bethenny Frankel

Nif's Note:

Craving carbs? Try this whole-grain dish that Bethenny Frankel created for Jill Zarin, one of her fellow cast members on Bravo's The Real Housewives of New York City. Because whole-grain varieties have more fiber than regular pasta, you'll feel fuller faster and you'll eat less now and later. Plus, the mushrooms provide a delicious flavor and meaty texture (not to mention health-boosting antioxidants) without all the saturated fat. Jill was skeptical about the hearty ingredients, Bethenny says, but this earthy recipe turned her into a fiber convert.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 6

• 1 pinch garlic salt
• 12 ounces whole wheat pasta (I prefer Smart Pasta)
• 1 ½ tablespoons olive oil , divided
• 1 shallot , sliced
• 3 ½ ounces shiitake mushrooms , sliced
• 4 ounces mixed mushrooms , sliced (any blend of your favourites)
• 1 lb baby portabella mushrooms , sliced
• 1 teaspoon salt , divided
• 1 teaspoon pepper , divided
• 1 ½ tablespoons truffle oil
• 1⁄3; cup parmesan cheese , grated
• 2 tablespoons fresh parsley , chopped

Directions:

1. Bring large pot of water to boil. Add garlic salt to water, and cook pasta according to directions.
2. Heat 1/2 tablespoon olive oil in large nonstick pan; sauté shallot. Add all mushrooms, and cook over medium-high heat for 5 to 6 minutes or until brown; turn to brown on opposite side for another 5 to 6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Drain pasta. Toss in a large bowl with mushroom mixture. Add the truffle oil, remaining 1 tablespoon olive oil, and remaining salt and pepper. Toss to combine.
4. Top with Parmesan and parsley; serve hot.