There are those who prepare it with cream and those who add tomato, those who enrich it with sausage or bacon and those who sauté it in butter, those who use lasagna and those who pennette pasta alla boscaiola can be prepared in a thousand ways, but the ' an ingredient that certainly cannot be missing are mushrooms! I decided to reduce the calories of this dish as much as possible, giving a clean cut to the fat but without depriving the dish of its taste and aroma. Discover with me my version of light boscaiola pasta!
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Identity Card of the Recipe
- 139 KCal Calories per serving
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Ingrediants
- 300 g of pasta
- 30 g of grated Parmesan cheese
- About 100 ml of milk
- 100 g of fresh ricotta
- 50 ml of dry white wine
- 1 sprig of parsley
- 1 clove of garlic
- Q.b. of pepper
- Q.b. of salt
- 200 g of porcini mushrooms and 200 g of champignon or chiodini or pioppini mushrooms
- 2-3 tablespoons of extra virgin olive oil
Materials Needed
- Chopping board
- Knife
- Small brush
- Casserole
- Cooking pan
- Fork
- Scoop or spoon
- Immersion mixer
Preparation
- Clean the mushrooms (porcini and pioppini, in this case). With a sharp small knife, remove traces of soil and impurities starting from the end of the stem, taking care to remove as little pulp as possible. Scrape the surface with the knife to facilitate the operation. Repeat the scraping also in the chapel part. It is strongly not recommended to wash the mushroom in water because, acting like a sponge, it tends to fill up with water. In any case, if the fungus is very difficult to clean and the soil remains even after having dabbed it with a damp cloth, it is advisable to pass it quickly in cold running water.
- Pour plenty of water into a saucepan and bring to a boil. Salt lightly.
- Meanwhile, pour 2 tablespoons of oil into a hot pan, then flavor with a clove of garlic (whole or chopped, according to your taste). Gather the mushrooms and sauté them over high heat for 2-3 minutes. Deglaze with dry white wine, allow the excess alcohol to evaporate, and continue cooking for about ten minutes. Season with salt and pepper.
- Boil the pasta (common lasagna, in this case) in salted water, respecting the cooking times recommended in the package.
Did you know that
Those who wish can replace common lasagna with short pasta (eg penne). To make the dish more full-bodied, you can use egg pasta.- In a beaker, combine the fresh ricotta, milk and part of the mushrooms. Immerse the mixer and blend until creamy. If the sauce is too thick, add a little more milk or a ladle of pasta cooking water.
Why use ricotta?
Ricotta is a valid substitute for cream: the result will be almost the same, but the calories are drastically reduced!- Drain the pasta and combine it in the pan with the whole mushrooms. Sauté the lasagna adding the ricotta sauce. Turn off the heat, finish with freshly chopped parsley and grated Parmesan cheese. Serve immediately.
Alice's comment - PersonalCooker
To better appreciate the taste of pasta alla boscaiola, I recommend serving it immediately: it's fabulous! This is my version, but you can clearly customize it according to your tastes because everything is possible in the kitchen!Nutritional values and Health Comment on the recipe
Pasta alla Boscaiola Light is a food that falls within the group of first courses. It has a medium-low energy intake, mainly provided by carbohydrates, followed by proteins and finally by lipids.
The carbohydrates are mainly complex, the peptides of high and medium biological value, and the predominantly saturated fatty acids. Cholesterol is present but not relevant and the fibers are unsatisfactory.
Pasta alla Boscaiola Light is a food suitable for most diets, excluding vegan, for lactose intolerance and celiac disease. It does not present major contraindications for diets aimed at overweight and metabolic diseases, but in such case it is advisable to reduce the otherwise ordinary portion.
The average portion of cooked Pasta alla Boscaiola Light is about 200-300g (277-415kcal).
The nutritional values on the side refer to 100 grams of cooked food
