Prep Time:
35 mins
Total Time:
35 mins
Servings:
4
Nutrition Profile:
Sesame-Free
Nut-Free
Soy-Free
High-Fiber
Vegetarian
Egg-Free
Ingredients
8 ounces of whole-wheat spaghetti
1 1/2 cups of low-sodium vegetable broth
3 tablespoons of all-purpose flour
2 tablespoons of unsalted butter
12 ounces of mixed mushrooms, sliced
1/2 cup of white wine
4 cloves of minced garlic
2 tablespoons of lemon juice
1/4 teaspoon of salt
1/4 teaspoon of ground pepper
1/3 cup of chopped parsley, plus more for garnish
2 1/2 tablespoons of rinsed capers
Directions
1. Boil a large saucepan of water. Cook spaghetti according to package directions.
2. Whisk together broth and flour in a measuring cup.
3. Heat butter in a large skillet over medium-high heat. Add mushrooms and cook until they release juices, about 5 minutes. Add wine and garlic; cook until the liquid is reduced, about 2 minutes. Stir in broth mixture, lemon juice, salt, and pepper. Simmer until sauce thickens, 3 to 5 minutes.
4. Stir in parsley, capers, and spaghetti. Garnish with parsley.
Nutrition Information
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