Instructions: 1. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes or until al dente.

2. Meanwhile, heat the oil in a large saucepan and gently saute the garlic for 3-4 minutes. Add the mushrooms and season
well with the nutmeg, salt and pepper. Cover and cook over a low heat for 5
minutes. (The mushrooms will release enough moisture to steam in.)

3. Drain
the cooked pasta. Stir the lemon juice and parsley into the mushrooms and then carefully fold in the linguine. Serve immediately.

Preparation and Cooking Time: 20 minutes Calories per serving: 245

Freezing not recommended

Mushrooms are versatile, nutritious and low in Calories, making them the
perfect ingredient for many Weight Watchers recipes.

Variations: Soak 1/2 oz (15 g) dried mushrooms in 1/2 pint (300 nil)

hot
water for 30 minutes before adding along with the fresh mushrooms. The flavour is wonderful. Stir in 4 tablespoons creme fraiche or single cream
at step 3. This will add 50 Optional Calories per serving.

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