Cook the pasta al dente. Drain well and set aside. Heat oil in a non-stick skillet over medium heat until hot. Add pancetta or bacon, saute three minutes. Add onions, 1/4 tsp salt and 1/8 tsp pepper. Cover and cook for 15 minutes, stirring frequently. Uncover and cook an additional 10 minutes, stirring often. Remove onion mixture from skillet and set aside. Add mushrooms, 1/4 tsp salt and 1/8 tsp pepper. Cook over medium high heat for 4 minutes. Add oregano and 2 tbl. parsley. Cook 1 minute. Add garlic and saute one minute. Add onion mixture and broth. Cook until thoroughly heated. Add entire mixture to pasta and toss to coat thoroughly. Divide among 4 dishes or bowls and sprinkle with a little parsley. We also eat this with a little grated parmesan or romano. Recipe by: Claire In Rescue (Gails swap) Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward
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|Serving Size: 1 Serving (1643g)|
|Recipe Makes: 1|
|Calories from Fat: 355 (20%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 206.9mg||64 %|
|Sodium 1330mg||46 %|
|Potassium 4771.1mg||126 %|
|Total Carbohydrate 304.2g||89 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 274.1g|
|Protein 61g||87 %|
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Calories per serving: 1782
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