Domestic white (or “button”) mushrooms stand in for the meat in this still-hearty variation of a classic sauce. Serve with a sprinkling of freshly grated Parmesan or a spoonful of part-skim ricotta cheese. Complete the meal with a crisp arugula salad.
2 servings, 21/2 cups each
Active Time: 35 minutes |
Total Time: 35 minutes
4 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
2 large shallots, finely chopped
1 large carrot, peeled and finely chopped
10 ounces mushrooms, finely chopped
1/8 teaspoon salt, or to taste
1/4 teaspoon pepper
1 15-ounce can diced tomatoes
2 teaspoons chopped fresh oregano
Bring a large saucepan of water to a boil. Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes. Pour the sauce over the pasta and stir to coat.
Per serving :
8 g Fat;
1 g Sat;
6 g Mono;
0 mg Cholesterol;
62 g Carbohydrates;
14 g Protein;
10 g Fiber;
685 mg Sodium;
874 mg Potassium
312 Carbohydrate Serving
Exchanges: 3 starch, 3 vegetable, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Make the sauce (Step 2), cover and refrigerate for up to 3 days.