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Photo:Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat spaghetti1 1/2cupslow-sodium vegetable broth3tablespoonsall-purpose flour2tablespoonsunsalted butter12ouncesmixedmushrooms, sliced1/2cupwhite wine4clovesgarlic, minced2tablespoonslemon juice1/4teaspoonsalt1/4teaspoonground pepper1/3cupchopped fresh parsley, plus more for garnish2 1/2tablespoonscapers, rinsed
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat spaghetti
1 1/2cupslow-sodium vegetable broth
3tablespoonsall-purpose flour
2tablespoonsunsalted butter
12ouncesmixedmushrooms, sliced
1/2cupwhite wine
4clovesgarlic, minced
2tablespoonslemon juice
1/4teaspoonsalt
1/4teaspoonground pepper
1/3cupchopped fresh parsley, plus more for garnish
2 1/2tablespoonscapers, rinsed
Directions
Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain.
Meanwhile, whisk broth and flour together in a measuring cup.
Stir in parsley, capers and the spaghetti. Stir to coat well. Garnish with more parsley, if desired..
Nutrition InformationServing Size: 1 1/4 cupsCalories 330, Fat 8g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 12g, Fiber 7g, Sodium 332mg, Potassium 576mg
Nutrition Information
Serving Size: 1 1/4 cupsCalories 330, Fat 8g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 12g, Fiber 7g, Sodium 332mg, Potassium 576mg
Serving Size: 1 1/4 cups
Calories 330, Fat 8g, Saturated Fat 4g, Cholesterol 15mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 12g, Fiber 7g, Sodium 332mg, Potassium 576mg
EatingWell.com, February 2024
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