Light but zesty foods can taste just right in the heat of summer. This vegetarian pasta yields lots of garlicky veggies and very thin spaghetti or capellini. The large portobello mushrooms have become a staple and are considered the steak version of a mushroom. Many supermarkets now carry them sliced. Of course, they are very low in calories with no cholesterol.

A substantial spinach salad with crunchy croutons rounds out the easy feast. Keep the chill going during dessert with fresh mango slices topped with a fruity sorbet.

Portobello Pasta

Serves 4

olive oil, for brushing

4 large portobello mushrooms

2 small zucchini, sliced lengthwise in [-inch pieces

2 tablespoons olive oil

3 cloves garlic, minced

2 large plum tomatoes, diced

12 ounces thin spaghetti, cooked to al dente and drained

salt and freshly ground pepper

1/2 cup shredded fresh basil leaves

Brush each side of the mushrooms and zucchini with olive oil.

Heat the grill to medium high. When hot, grill the mushrooms until brown on each side. Grill the zucchini slices quickly on one side only. Slice the mushrooms. Reserve.

In a large saucepan over medium-high heat, add the olive oil. When hot, add the garlic and plum tomatoes and saute one minute. Add the mushroom slices, cooked pasta, zucchini slices. Add salt and freshly ground pepper to taste.

Toss for a few minutes to heat all.

Place on individual serving plates and top with basil shreds.

Per serving: 268 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 36 grams complex carbohydrates

Menu

Portobello Pasta

Spinach Salad With Croutons

Mango Slices Topped With Fruit Sorbet

Pub Date: 8/26/98