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

Source: EatingWell Magazine, October 1998


Recipe Summary test

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; carbohydrates 73.4g; dietary fiber 11.9g; sugars 7.8g; fat 6.2g; saturated fat 1.5g; cholesterol 4.3mg; vitamin a iu 54.8IU; vitamin c 2.4mg; folate 68.4mcg; calcium 96.5mg; iron 3.5mg; magnesium 133.4mg; potassium 509.3mg; sodium 175.7mg; thiamin 0.5mg.

4 starch, 2 vegetables, 1 fat