Instructions: Combine marinade ingredients in an airtight plastic bag. Add mushrooms and beef and turn to coat thoroughly. Seal and refrigerate for 30 minutes, turning bag frequently.

Cook pasta using package directions, omitting salt and oil.

Spray a large nonstick skillet with olive oil spray. Heat over medium-high heat for 1 minute. Using a slotted spoon, transfer half the beef mixture to skillet. Cook for 4 minutes, or until meat is no longer pink, stirring frequently. Put on a plate and set aside. Repeat with remaining beef mixture, reserving all marinade and leaving beef mixture in skillet.

Return reserved beef mixture with juices to skillet and add marinade. Increase heat to high and cook for 1 minute, stirring gently. Remove from heat. To serve, spoon beef mixture and sauce over pasta.

NOTES : Kristin notes: MC comes up with different NA info...still lowfat.

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