Pasta with Mushroom-Thyme Ragu

From EatingWell: October 1998 — Subscribe Now!

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

Nutrition Profile

Ingredients

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

Preparation

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.

Nutrition

Per serving: 420 calories; 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.

Nutrition Bonus: Selenium (23% daily value), Iron (20% dv), Fiber (16% dv).

4 Carbohydrate Serving

Exchanges: 4 starch, 2 vegetables, 1 fat