Portobello Mushroom Alfredo
Spring Greens with Simple Vinaigrette
Ingredients
- 4 oz whole-grain penne pasta
- 1 (8-oz) pkg sliced baby portobello mushrooms\
- 1 tsp canola oil
- 2 cloves garlic, minced
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ cup light Alfredo sauce
- ¼ cup chopped green onions, divided
- 4 tsp grated Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, cook mushrooms in hot oil in a large nonstick skillet over medium-high heat 5 minutes. Add garlic, salt, and pepper; cook 15 seconds, stirring constantly.
- Drain pasta; return to skillet, and toss with Alfredo sauce and 2 Tbsp onions.
- Divide pasta mixture between 2 plates; top with mushrooms, sprinkle with 2 Tbsp onion and Parmesan cheese.
Side Dish Ingredients
- ½ (10-oz) pkg spring mix
- 2 tsp extra virgin olive oil
- 2 tsp apple cider vinegar
- ¼ tsp dried oregano
- Dash of salt
- Dash of pepper
Side Dish Instructions
- Toss together all ingredients in a salad bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
370
|
50
|
420
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 16 | 1 | 17 |
| Carb (g) | 53 | 2 | 55 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 600 | 110 | 710 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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