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Ingredients
- 1 tablespoon olive oil
- Olive oil-flavored cooking spray
- 3 cups (about 8 ounces) sliced mushrooms
- 2 cups (3 × 1/4-inch) julienne-cut red bell pepper
- 2 garlic cloves minced
- 2 1/2 cups Caramelized Onions (about 8 cups uncooked)
- 1 cup low-salt chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 3/4 cup low-fat sour cream
- 1 tablespoon chopped fresh oregano
- OR
- 1 teaspoon dried oregano
- 8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
- Oregano sprigs (optional)
Preparation
Step 1
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.
Serving Size: 1 1/3 cups pasta and 2/3 cup onion mixture
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