Serve with a salad of bitter greens dressed with balsamic vinegar and olive oil.
4 servings, about 1 2/3 cups each
Active Time: 35 minutes |
Total Time: 45 minutes
1 tablespoon extra-virgin olive oil
1 onion, sliced
8 ounces cremini, or small portobello mushrooms, thickly sliced
1 clove garlic, minced
1/2 teaspoon dried thyme leaves
1/4 cup dry red wine
1 14-ounce can plum tomatoes, drained and chopped, juices reserved
Salt & freshly ground pepper, to taste
12 ounces pasta, such as fettuccine
1/4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil.
Heat oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add mushrooms, garlic and thyme. Cover and cook, stirring occasionally, until mushrooms are browned and release their juices, 7 to 8 minutes.
Uncover, add wine and cook until reduced to a glaze, 4 to 5 minutes. Add tomatoes and their juices. Adjust heat to maintain a gentle simmer and cook until thickened, 10 to 15 minutes more. Season with salt and pepper.
Meanwhile, cook pasta until al dente, 10 to 12 minutes. Drain and toss with mushroom sauce. Serve immediately, passing the Parmesan.
Per serving :
6 g Fat;
2 g Sat;
3 g Mono;
4 mg Cholesterol;
73 g Carbohydrates;
16 g Protein;
4 g Fiber;
159 mg Sodium;
465 mg Potassium