Serves: 4
Total Calories: 358

3 cups uncooked gemelli (twist) pasta (6 ounces)
2 (6-ounce) packages sliced fresh portabella mushrooms
1 1/4 cups water
2 tablespoons fat-free (skim) milk
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 3/4 teaspoon dried oregano leaves
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary leaves, crumbled
1 1/2 teaspoons beef bouillon granules
2 teaspoons Dijon style mustard
1/4 teaspoon salt

1. Cook and drain pasta as directed on package. While pasta is cooking, spray 12-inch nonstick skillet with cooking spray heat over medium heat. Cook mushrooms in skillet about 8 minutes, stirring occasionally, until tender. Remove mushrooms from skillet set aside.
2. Beat remaining ingredients with wire whisk until blended add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3. Stir mushrooms with any liquid into sauce reduce heat to low. Cook about 2 minutes until sauce is slightly thickened remove from heat. Serve over pasta.

NUTRITION INFORMATION
1 Serving

Calories 355 (Calories from Fat 20)
Fat 2g (Saturated 0g)
Cholesterol 0mg
Sodium 520mg
Carbohydrate 74g (Dietary Fiber 4g)
Protein 14g

%DAILY VALUE: Vitamin a 0% Vitamin C 2% Calcium 4% Iron 24%

DIET EXCHANGES: 4 Starch, 3 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 358
Calories from Fat: 18

More Recipes from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook:
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-LOW-FAT COOKING 101: SIMPLE STEAMING METHODS
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