Source: Weight Watchers
Serves 4:
280 gr shells
4
shallots 1 teaspoon of margarine to 60%
185 gr mushrooms paris
1 teaspoon veal
1 tablespoon heavy cream to 3%
80 g lighter Rilett
Salt, pepper
Cook the pasta. Meanwhile, peel and mince the shallots, wash and slice the mushrooms.
In a stove nti-stick sauté shallots in margarine, add mushrooms, cook 2-3 minutes, then sprinkle with veal stock.
Cook 2 minutes. Add cooked pasta and drained. Mix well and sprinkle with bits of rillettes. Pour the cream and pepper.
Serve immediately.
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