yup, from water...ok, there are other things. Using pasta water allows you to cut the amount of fat you would otherwise use in an olive oil or butter tossed pasta dish which will save you a lot of calories! You may want to add more spices, the amounts listed below are "starter" amounts. Be creative with the other ingredients. If you are not vegetarian or have room for the calories, a bit of meaty bacon or prosciutto is fantastic in this sauce.
The
nutrition facts are at
Calorie Count!
Ingredients:
1/2 onion diced
8 oz mushrooms, sliced
2 T pure olive oil
3-4 garlic cloves, minced
1 t Rosemary
1/2 t fresh cracked black pepper
2 cups water taken from the boiling pot of pasta after about 4-5 minutes of boiling.
Directions:
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| shrooms starting to caramelize! |
Heat a tablespoon or so of fat in a pan (butter or pure olive oil works well), saute onions until they start to brown, then add slices of mushrooms and saute until they start to brown and caramelize. Stir in chopped garlic and saute another couple of minutes. Add a teaspoon or so of Rosemary and some fresh cracked pepper. Add about 1 1/2 cups of the reserved pasta water, bring to a boil, reduce heat to a strong simmer until the liquid reduces a bit and the flavors blend. Toss with pasta and if you have room for the calories, some fresh grated Pecorino Romano cheese. If the mixture seems dry, add some of the remaining pasta water.
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