Ingredients

1 tablespoon olive oil
1/4 cup minced shallots
Two 6-ounce packages sliced portobello mushrooms, stemmed and cut in 3/4-inch pieces
1/2 pound white mushrooms, stemmed and thinly sliced
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried, crushed
1 cup fat-free, reduced-sodium chicken broth
12 ounces whole-wheat fettuccine or spaghetti
1 tablespoon capers, rinsed and finely chopped
Salt and freshly ground black pepper to taste
1/4 cup minced Italian parsley

Directions

In a large skillet, heat oil over medium-high heat. Add shallots. Saute until soft, 3 to 4 minutes, stirring occasionally.

Add mushrooms. Saute until tender and liquid has evaporated, about 8 minutes, stirring occasionally.

Add rosemary and broth. Simmer until two-thirds of the liquid has evaporated, 5 to 8 minutes. The white mushrooms should be very soft and the portobellos still chunky.

Meanwhile, boil water for cooking pasta. Just after adding broth to mushrooms, add pasta to the boiling water. Cook according to package directions. Drain well. Transfer pasta to serving bowl or divide among dinner plates.

Stir capers into mushrooms. Season sauce with salt and pepper, if desired. Divide mushroom sauce over pasta. Sprinkle with parsley and serve. Makes 6 servings.

Nutrition information per serving: 258 cal., 11 g pro., 48 g carbo., 3 g fat (less than 1 g saturated fat), 8 g dietary fiber, 82 mg sodium.