Angelhair Pasta with
Portabellas, leeks and Balsamic Vinegar
This low-fat preparation truly satisfies.
Ingredients:
- 10 ounces dried angelhair pasta
- 5 tablespoons extra-virgin olive oil
- 1 large leek or two bunches scallions. Cut into ¼-inch pieces including some of the
green
- 4 garlic cloves, minced
- 1 6-ounce package sliced Portabella caps
- 1 tablespoon balsamic vinegar
- salt
Preparation:
Pour the oil into a sauté pan and heat over medium heat for about 30 seconds. Sauté the
leek for about 2 minutes until softened. Add the garlic and sauté for another 30 seconds.
Add the mushrooms and sauté, 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.
Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make
sure the pasta is well separated. Boil 2-3 minutes, until done. Drain and transfer to a
large bowl.
Serves 4
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