Ingredients10 m servings 287 cals
- Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
- Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
- Add sauce and gently heat through, stirring to combine.
- Remove from heat and stir in cheese and parsley. Serve immediately.
Per Serving: 287 calories; 3.8 g fat; 47.8 g carbohydrates; 11.2 g protein; 10 mg cholesterol; 211 mg sodium. Full nutrition
ReviewsRead all reviews 4
Two tweaks to make this a lunch for my husband, daughter and dear friend. I added 1 lb of chicken-tomato-basil sausage and subbed the parsley for lots of fresh basil. By consensus, the recipe ea...
This was very fast and easy to make! I couldn't find the Barilla mushroom sauce so I used half a bottle of Prego Alfredo Sauce instead. I also decided to add sausage to this recipe so I cooked ...
it was great. Very easy to make. Make sure you get the Pronto pasta, not the regular cooking pasta or you will need to change the cooking structure of it. Very easy for a weeknight. Would ma...