Plain old pasta goes low-fat gourmet.

　　Creamy pasta, good-for-you greens... What's wrong with this picture? Nothing! It's a weeknight-easy, flavor-packed treat from Alfred Portale, chef at New York City's famed Gotham Bar and Grill and author of the new Alfred Portale's 12 Seasons Cookbook (Broadway Books). Make this low-fat dish even healthier by using reduced-fat goat cheese, which we think is one of the best-tasting slimmed-down cheeses around.

Ingredients

　　1 lb spaghetti

　　1 tbsp extra-virgin olive oil

　　1 1/4 lb cremini mushrooms, sliced

　　1/2 tsp salt

　　4 cloves garlic, peeled and chopped

　　4 cups arugula, coarsely chopped

　　6 oz goat cheese, crumbled

　　1/3 cup flat-leaf parsley, chopped

　　Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

Nutrition Per Serving

　　12 g fat (6 g saturated fat)

　　56 g carbohydrates

　　17 g protein

　　4 g fiber

　　#### Nutritional analysis provided by Self