Nutritional Information Calories 425 Fat 9.0g Cholesterol 10.0mg Sodium 479mg Carbohydrates 68.0g Farfalle Pasta With Wild Mushroom Sauce Ingredients 1 tablespoon olive oil (aisle #11) 1 cup diced yellow onion (produce department) 6 cups, about 1 pound of cremini mushrooms (produce department) 4 cups thinly sliced shitake mushroom caps, about 1/2 pound(produce department) 1 cup sliced oyster mushroom caps, about 3 1/2 ounces (produce department) 1/2 teaspoon dried thyme (spice rack end of aisle # 11) 1/4 teaspoon salt 1/8 teaspoon black pepper (spice rack end of aisle # 11) 3/4 cup less sodium chicken broth (aisle #6) 1/4 cup dry white cooking wine (aisle # 1) 2 1/2 teaspoons bottled minced garlic (produce department) 8 ounces Barilla farfalle pasta 1/2 cup freshly grated Parmesan cheese(our food court cheese case) 4 teaspoons freshly chopped chives,can be substituted with dried chives (produce department or spice rack end of aisle #11) Directions   1. Cook pasta al dente according to package instructions. Keep warm and ready for remaining recipe. 2. Heat oil into a large non stick skillet over medium heat. Add onion and saute for 5 minutes. Add mushrooms, thyme, salt and pepper and saute for 5 minutes. Stir in broth, wine and garlic, reduce heat to medium low heat and cook minutes. 3. Combine the mushroom mixture and pasta into a large serving bowl and toss well. sprinkle each serving with a generous portion of Parmesan cheese. Serving size is approximately 2 cups of pasta per adult. Servings Serves 4 Time To Cook Preparation Time: 25 Minutes. Cooking Time: 15 Minutes.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.