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about two hundred and fiftyg Barilla dried fusilli pasta (Recipes by ingridients pasta) Olive oil cooking spray one medium brown onion, finely chopped about two garlic cloves, crushed one hundred and twenty-fiveg ninety-eight% fat-free, bacon (Recipes by ingridients bacon) rind removed, chopped one hundred and fiftyg button mushrooms, sliced one quarter cup dry white wine about two hundred and fiftyml tub about sixty%-less-fat cooking cream (Recipes by ingridients cream) about two tablespoons chopped fresh flat-leaf parsley leaves Shaved parmesan cheese, to serveStep one Cook pasta (Recipes by ingridients pasta) in a large saucepan of boiling water, following packet directions, until just tender. Reduced-fat Pasta Boscaiola Recipe. Step about two Meanwhile, spray a large, non-stick frying pan with oil. Heat over medium heat. Add onion, garlic and. bacon (Recipes by ingridients bacon) Reduced-fat Pasta Boscaiola Recipe. Cook for three to about four minutes or until onion has softened. Add mushroom. Reduced-fat Pasta Boscaiola Recipe. Cook for about two to three minutes or until just tender. Add wine. Reduced-fat Pasta Boscaiola Recipe. Bring to the boil. Reduce heat to medium-low. Reduced-fat Pasta Boscaiola Recipe. Add. cream (Recipes by ingridients cream) Reduced-fat Pasta Boscaiola Recipe. Stir until smooth. Reduced-fat Pasta Boscaiola Recipe. Simmer for about two to three minutes or until heated through. Reduced-fat Pasta Boscaiola Recipe. Step three Drain. pasta (Recipes by ingridients pasta) Return to saucepan over low heat. Add mushroom mixture and parsley. Cook, stirring, for one to about two minutes or until heated through. Reduced-fat Pasta Boscaiola Recipe. Spoon into bowls. Reduced-fat Pasta Boscaiola Recipe. Top with parmesan. Serve..
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