Angelhair Pasta with Portabellas

This low-fat preparation truly satisfies.

Ingredients:
* 10 ounces dried angelhair pasta
* 5 tablespoons extra-virgin olive oil
* 1 large leek or two bunches scallions. Cut into 1⁄4-inch pieces including some of the green
* 4 garlic cloves, minced
* 1 6-ounce package sliced Phillips Portabella caps
* 1 tablespoon balsamic vinegar
* salt

Preparation:
Pour the oil into a sauté pan and heat over medium heat for about 30 seconds. Sauté the leek for about 2 minutes until softened. Add the garlic and sauté for another 30 seconds. Add the mushrooms and sauté, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated. Add the balsamic vinegar, stir well, and season with salt to taste.

Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated. Boil 2-3 minutes, until done. Drain and transfer to a large bowl.

Serves 4