Serve with a salad of bitter greens dressed with balsamic vinegar and olive oil.

EatingWell Test Kitchen
Source: EatingWell Magazine, October 1998


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

402 calories; protein 16.4g 33% DV; carbohydrates 73.4g 24% DV; exchange other carbs 5; dietary fiber 11.9g 47% DV; sugars 7.8g; fat 6.2g 10% DV; saturated fat 1.5g 8% DV; cholesterol 4.3mg 1% DV; vitamin a iu 54.8IU 1% DV; vitamin c 2.4mg 4% DV; folate 68.4mcg 17% DV; calcium 96.5mg 10% DV; iron 3.5mg 19% DV; magnesium 133.4mg 48% DV; potassium 509.3mg 14% DV; sodium 175.7mg 7% DV; thiamin 0.5mg 49% DV.