I was looking for a healthy pasta recipe, that didn’t taste healthy. I found this recipe in my Best of Cooking Light magazine I bought last year. You can find the original recipe here, my changes are below. This meal is so decadent you’ll feel like you are eating at Macaroni Grill, but you won’t feel guilty! The flavor combinations go so well together. You are going to love this meal. It’s easy, but elegant.
1 pound uncooked bow tie pasta
1 tablespoon light margarine
12 ounces fresh mushrooms
1/2 cup chopped onion
1/3 cup finely chopped onion
2 tsp. minced garlic
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup chicken stock
2/3 cup fat free half and half
1/2 cup grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley for garnish
Cook pasta according to package directions.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, garlic, salt, and pepper. Simmer until liquid evaporates and mushrooms are tender, about 10 minutes, stirring occasionally.
Add chicken stock. Cook until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, fat free half & half, cheese, and 2 tablespoons parsley. Toss gently. Garnish with minced fresh parsley, if desired. Serve immediately.