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.

Drain.

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