4 oz angel hair pasta, (capellini)
½ cup fresh mushrooms, sliced
1 medium onion, chopped
1 tbsp butter, or margarine
3 oz fat-free cream cheese, cut into cubes
¼ tsp salt
⅛ tsp black pepper, ground
⅓ cup milk
2 tbsp chives, snipped
¼ cup Parmesan cheese, grated, for serving
Cook the pasta, then drain. Follow the cooking instructions on the package.
For the sauce, melt the butter in a sauce pot.
Saute the mushrooms and allow them to sweat. Then add onions and continue sauteing until they’re translucent and tender.
Stir in cream cheese, salt, and pepper.
Simmer over low heat until the cheese is melted. Stir continuously.
Slowly stir in milk and chives until incorporated into the cheese mixture.
Pour the sauce over pasta and toss to coat evenly.
Sprinkle the grated parmesan cheese over the pasta, then serve and enjoy!
Sugar: 4g
:
Calcium: 187mg
Calories: 204kcal
Carbohydrates: 27g
Cholesterol: 9mg
Fat: 6g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 240mg
Protein: 11g
Saturated Fat: 2g
Sodium: 440mg
Vitamin A: 284IU
Vitamin C: 3mg
