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nonstick vegetable cooking spray 1 Tbsp. olive oil 1/2 c. chopped medium onion (optional)* 1 clove minced garlic (optional)* 3 c. sliced mushrooms 1 (10 3/4 oz.) can low-fat cream of mushroom condensed soup 1/2 c. (2 oz.) crumbled Feta cheese 1 c. 1% low-fat milk 1 tsp. dried basil 10 oz. uncooked spaghetti, cooked according to directions (without salt or fat) 4 Tbsp. Parmesan cheese In a large skillet sprayed with nonstick vegetable cooking spray, add olive oil, onion and garlic over medium-high heat. SautŠ 2 minutes and add mushrooms. Cook 3 to 4 minutes until mushrooms are tender. In a separate bowl, mix milk with low-fat cream of mushroom condensed soup and basil. Add to skillet and simmer to 5 minutes. Serve over hot, cooked spaghetti. Top each serving with Parmesan cheese and crumbled Feta cheese. Serves 4. *Leave these ingredients out if they trigger your heartburn symptoms. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |