Angelhair Pasta With Portabellas, Leek And Balsamic Vinegar
1 ts sea salt
250 grams of whole wheat anghelhair pasta
5 tablespoons extra-virgin olive oil
1 large leek or two bunches scallions, cut into 1/4-inch pieces including
some of the green
4 garlic cloves, minced
250 grams of sliced portabella caps
1 tablespoon balsamic vinegar
salt
Bring a large pot of water to a boil and add salt and pasta, stirring to
make sure the pasta is well separated. Boil until done. Drain and transfer
to a large bowl. Slice leek, garlic and portabellas. Pour the oil into a
saute pan and heat over medium heat for about 30 seconds. Saute the leek
for about 2 minutes until softened. Add the garlic and saute for another
30 seconds. Add the mushrooms and saute, stirring frequently, until the
mushrooms are wilted and the liquid they have given off has evaporated.
Add the balsamic vinegar, stir well, and season with salt to taste.
Fitday.Com: calories - 315 carbs - 8.3 grams fat - 30 grams proteins - 3
grams
With whole wheat pasta: calories - 596 carbs - 64.3 grams fat - 31 grams
proteins - 14 grams
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