Serve with a salad of bitter greens dressed with balsamic vinegar and olive oil. Source: EatingWell Magazine, October 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • Bring a large pot of salted water to a boil.

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  • 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.

Nutrition Facts

402 calories; 6.2 g total fat; 1.5 g saturated fat; 4 mg cholesterol; 176 mg sodium. 509 mg potassium; 73.4 g carbohydrates; 11.9 g fiber; 8 g sugar; 16.4 g protein; 55 IU vitamin a iu; 2 mg vitamin c; 68 mcg folate; 97 mg calcium; 4 mg iron; 133 mg magnesium;

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