Ratings & Reviews
Rated by 9 visitors
This recipe is...
rich in grains
rich in veggies
lower in fat
lower in sodium
1 tablespoon olive oil
1 onion, sliced
8 ounces cremini or small portobello mushrooms, thickly sliced
1 clove garlic, minced
2 teaspoons finely chopped, fresh thyme, or 1/2 teaspoon dried
1/4 cup dry red wine
15 ounces chopped, canned tomatoes, with their juices
12 ounces dried fettuccine
1/4 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1. Bring a large pot of salted water to a boil.
2. In a large skillet, heat the oil over medium-low heat. Add the onion with a dash of salt and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms are browned and release their juices, 7 to 8 minutes.
3. Add the wine and cook until it reduces to a glaze, about 4 to 5 minutes. Add the tomatoes and their juices. Adjust the heat to maintain a gentle simmer and cook until thickened, about 10 to 15 minutes more. Season with salt and pepper.
4. Meanwhile, cook the pasta until it is al dente, about 10 to 12 minutes. Drain and toss with the mushroom mixture. Top with the Parmesan cheese and serve immediately.
Serving Size: about 1 cup
Number of Servings: 4
|Fat||8 g||Fiber||5 g|
|Protein||17 g||Saturated Fat||2 g|
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