Bean Sprout Pasta

• 2 cups of bean sprouts (optional, tidy them up by removing the roots)
• 1 cup of mushrooms, sliced
• A clove of garlic
• Salt and pepper to taste
• No-sugar added marinara sauce (Alfredo or pesto)

1. Bring water in pot to the boil and put the bean sprouts in. I blanch them by putting them in and taking them out of the boiling water immediately. Remove the sprouts and run cold tap water over them. Drain thoroughly. (I stir fried the sprouts this time).
2. Heat some oil in a pan and add the garlic. Brown the garlic and saute the mushrooms until softened. Cook everything together for about a minute. Top with your favorite sauce and Protein garlic bread. Makes 2 servings.
3. NUTRITIONAL COMPARISON:
4. White Pasta = 246 calories, 43 carbs, 0 fiber
5. Bean Sprouts = 31 calories, 6 carbs, 2 fiber

bean sprouts, mushrooms, clove of garlic, salt, nosugar

Taken from www.epicurious.com/recipes/member/views/bean-sprout-pasta-52799281 (may not work)