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Categories:
yogurt olive oil Parmesan cheese black pepper sour cream parsley fusilli mushrooms yellow onion garlic white wine parsley sprigs parsley
Viewed: 58 - Published at: 9 years agoIngredients
- 1/2 c. plain low-fat yogurt
- 1 Tbsp. olive oil
- 1/4 c. grated Parmesan cheese
- 1/8 tsp. black pepper
- 2 Tbsp. sour cream
- 1/4 c. minced parsley
- 8 oz. fusilli, rotelle or spaghetti
- 6 oz. mushrooms, sliced thin
- 1 medium-size yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 c. dry white wine
- parsley sprigs (optional)
- 1/4 c. minced parsley
Method
- In a small bowl combine the yogurt, cheese, parsley, sour cream and pepper; cover and refrigerate.
- In a large kettle cook the fusilli according to package directions, omitting the salt. Meanwhile, heat the olive oil in a heavy 7-inch skillet over moderately high heat for 1 minute.
- Add the mushrooms, onion and garlic and cook, stirring occasionally for 5 to 7 minutes or until the onion is soft.
- Add the wine to the mushroom mixture and cook for 1 to 2 minutes or until most of the liquid is absorbed.
- Add the yogurt-cheese mixture and heat through; do not boil or the sauce will curdle.
