• 2/3 cup dried porcini mushrooms
• 3/4 lb. small pasta shells
• 2 tsp. Asian sesame oil
• 1/3 cup cilantro or parsley, chopped
• 1/4 cup slivered almonds, chopped

Cover mushrooms with hot water and soak 15 minutes. Drain, reserving 1/4 cup soaking liquid. Chop mushrooms and set aside. Cook pasta shells in boiling salted water until al dente. Drain well. Heat oil in a heavy nonstick skillet over medium high heat. Sauté mushrooms 2 minutes. Add reserved soaking liquid and sauté another 2 minutes. Add to pasta with remaining ingredients and toss.

Per serving: calories 712, fat 9.5g, 12% calories from fat, cholesterol 0mg, protein 27.4g, carbohydrates 127.5g, fiber 7.6g, sugar 3.5g, sodium 32mg, diet points 14.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 7.6, Lean meat: 0.6, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

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