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.
